Smoked Salmon Fettuccini Alfredo
Servings: 4 servings
Quick and easy, yet super fancy, this smoked salmon fettuccini alfredo is perfect weeknight dinner. Once you have all the ingredients on the counter, dinner will be ready in less than 20 minutes!
- 8 oz 225gr Fettuccini
- 3 tablespoons unsalted butter
- 4 oz 115gr whipped cream cheese (I used Philadelphia brand in a tub)
- 2 garlic cloves pressed
- 1 teaspoon garlic powder
- 1 cup 240ml heavy (whipping) cream
- 1 cup 240ml milk (I use whole milk, but any kind will work)
- ½ cup 2oz grated Parmesan cheese*
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 oz 225gr smoked salmon, chopped into small pieces
- 1-2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Cook the pasta according to package directions.
Meanwhile, melt the butter in a large skillet over medium heat.
Add whipped cream cheese, garlic and garlic powder.
Whisk until everything is combined and smooth, about 2 minutes.
In 2-cup measuring cup, combine heavy whipping cream and milk and slowly stir into the cream cheese mixture, whisking constantly.
Bring it to a boil, stirring occasionally.
Stir in the Parmesan cheese, salt and pepper and continue to cook until desired thickness. Keep in mind the sauce thickens rather quickly. If the sauce thickened too much, add a bit of milk to thin it.
Add the pasta, smoked salmon, parsley and lemon juice.
Toss everything until well combined. Serve immediately.
For step-by-step photos and additional notes, read the post above.
*I highly recommend using a block of parmigiano-reggiano and grate it yourself. (Don’t use grated parmesan in green container.) It makes a big difference in the flavor!
Serving: 1serving | Calories: 773kcal | Carbohydrates: 48g | Protein: 31g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 645mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2016IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 3mg