25 Minute Lemon Cream Smoked Salmon Pasta with Peas
My smoked salmon pasta uses spaghetti noodles (or your favorite pasta!) along with hard smoked salmon and quick cooking yet flavorful veggies like mushrooms and peas. For a gourmet finish, you'll toss in a light lemon cream sauce with a sprinkle of fresh dill and parmesan. This easy salmon dinner recipe is fast enough for a quick weeknight meal.
Servings 4
Calories 593kcal
Equipment
- 1 Large pot
- 1 spatula or flat sided wooden spoon
- 1 Cup for the pasta water (or re-use measuring cup)
Ingredients
- ½ lb. noodles 8 oz. spaghetti, penne, fettuccini, etc.
- 1 Tablespoon olive oil
- 1 shallot thinly sliced (can substitute onion)
- 4 ounces cremini mushrooms sliced
- 2 teaspoons minced garlic 2-4 cloves depending on size
- ½ cup dry white wine like a sauvignon blanc or dry pinot gris
- ¾ cup heavy cream
- ¾ cup finely grated parmesan cheese divided
- ½ cup peas fresh or frozen
- 1 Tablespoon lemon zest
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 Tablespoon lemon juice
- ½ cup reserved pasta water see step 1 in recipe
- 8 ounces smoked salmon use hard smoked, broken into bite size pieces with bones removed
- 1 Tablespoons fresh dill chopped
Instructions
- Bring a large pot of salted water to a boil (I use ½ to 1 Tablespoon of salt). Add pasta and cook according to package instructions (usually 10-12 minutes). Before draining the noodles, use a handled glass or measuring cup to scoop out about ½ cup of the starchy pasta water to use later on in the recipe.
- While water comes to a boil and pasta cooks, bring a large skillet to medium heat. Once hot, add oil to pan.
- Sauté mushrooms and shallot in oil for about 5 minutes until shallot is soft and mushrooms have released most of their water and most of the excess liquid is cooked off.
- Add garlic and sauté for another 30 seconds to a minute.
- Add white wine, deglazing the pan and scraping up any cooked on pieces of mushroom and onion while it cooks down (about 1 minute).
- Slowly pour in heavy cream and stir to coat veggies. Once cream is warm, add in about ¼ cup of parmesan, stirring to melt in. Once melted, add in another ¼ cup of parmesan and stir or whisk in. Save the remaining ¼ cup to garnish the top of each serving.
- Stir in peas, lemon zest, salt and pepper and stir for about a minute until peas are mostly cooked.
- Reduce heat to low and stir in lemon juice while whisking to prevent curdling.
- Add cooked pasta into pan with veggies and sauce, stirring to coat noodles.* Add reserved pasta water, 2-3 tablespoons at time, stirring between each addition.
- Slowly fold in smoked salmon and serve, topping each bowl with the reserved parmesan, a heavy sprinkle of fresh dill and fresh cracked black pepper on top.
Notes
Step 9 Tip: Tongs work great for tossing pasta and if your skillet isn’t big enough, pour the sauce and noodles into the pasta pot to toss.
Optional: For a stronger lemon flavor, cut the zested lemon into wedges and place in each serving bowl to squeeze on top.
Nutrition
Calories: 593kcal | Carbohydrates: 53g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 1084mg | Potassium: 532mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1017IU | Vitamin C: 12mg | Calcium: 234mg | Iron: 2mg