This Smoked Salmon Linguine with Lemon Cream Sauce is heavenly! Creamy with lots of smoked salmon! Ready in 20 minutes.
Bryan and I bought a few cans of smoked salmon from Salmon Etc. in Ketchikan, Alaska. I just couldn’t resist not to get anything from Alaska. Salmon seems to be the perfect thing. These canned salmon are pretty good. Very smokey. After getting the salmon, I was thinking how to cook with them. Salmon Etc. gave us a few recipe. I picked this pasta one with lemon cream sauce. This recipe may look heavy, but the lemon juice and zest definitely lightened it up. The sauce was creamy and smokey. Good to eat with a side salad. The most important is that this dish reminded me of the good times in Alaska.
Smoked Salmon Linguine with Lemon Cream Sauce
- 6 – 7 ounces smoked salmon (canned or packaged)
- 8 ounces dry linguine
- 1 ½ tablespoons butter
- 1 ½ tablespoons olive oil
- 1/3 cup shallots (finely diced)
- dash of red pepper flakes
- juice from ½ lemon
- zest from ½ lemon
- ½ cup heavy cream
- ground black pepper
- In a medium bowl, place in the salmon and break into small pieces with a fork. Set aside.
- Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Save 1 cup pasta water. Drain pasta. Set aside.
- Meanwhile, in a large skillet over medium heat, warm up the butter and olive oil. Add shallots and cook for 8 minutes. Throw in a dash of red pepper flakes. Add lemon juice and zest. Pour in the heavy cream and ½ cup reserved pasta water. Mix well. Cook until warm. Add the salmon pieces and cook for 2 minutes. Stir in the pasta. If the sauce is too thick, add a little more reserved pasta water. Season with salt and pepper. Serve immediately.
- I used canned salmon, but you can use the regular smoked salmon that you find in the fridge of supermarket.
- I highly recommend using sockeye salmon, either canned or packaged. It has much more flavors!
- Want to get some Alaska salmon? Buy