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Creamy Smoked Salmon Pasta with Dill
Serves 4 to 6
Time 20 min
Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.
Special Diets:
Ingredients
- 10 ounces dried linguine
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
- 3/4 cup half and half
- 1 cup frozen peas
- 1 (4.0-ounce) package smoked salmon, cut into thin strips
- 1/4 cup finely chopped fresh dill
- 1/4 teaspoon fine sea salt
- Lemon wedges
- 1/4 teaspoon ground black pepper
Method
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, about 8 minutes.
Meanwhile, heat oil and butter in a large skillet over medium-high heat.
Add shallot and cook until softened, about 3 minutes.
Add white wine and simmer until reduced by half, another 2 to 3 minutes.
Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more, then add salmon and dill.
Heat through and let sauce thicken slightly.
Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice before serving.
Nutritional Info:
Per serving: 370 calories (100 from fat), 11g total fat, 4.5g saturated fat, 25mg cholesterol, 460mg sodium, 48g carbohydrates (2g dietary fiber, 4g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 10 ounces dried linguine
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
- 3/4 cup half and half
- 1 cup frozen peas
- 1 (4.0-ounce) package smoked salmon, cut into thin strips
- 1/4 cup finely chopped fresh dill
- 1/4 teaspoon fine sea salt
- Lemon wedges
- 1/4 teaspoon ground black pepper