Linguine and Smoked Salmon

Linguine and Smoked Salmon

Elegant enough for a special dinner party, quick and easy enough for a midweek family meal. This delicious pasta dish with a delicate cream and parmesan cheese sauce is ready to eat in under 30 minutes from start to finish.

8 oz. dry linguine
6-8 ounces sliced smoked salmon (such as lox)
1 cup heavy cream
juice of 1 lemon
½ cup grated parmesan cheese
¼ cup coarsely chopped flat leaf Italian parsley
¼ cup shaved parmesan cheese for garnish

Cook the linguine according to package instructions till al dente. Drain, set aside and keep warm. Slice the salmon into 2 inch wide strips and set aside

In a large sauté pan bring the cream to a boil over medium high heat. While continuing to boil add the lemon juice. Lower heat to low and add the grated parmesan cheese, stir well. Remove from the heat and stir in the parsley. Place the drained linguine in the hot sauce and toss to coat well.

To serve top the linguine with the salmon strips and shaved parmesan and serve right away.

    • Liz
    • September 17th, 2010

    I prefer a thicker, more robust flavor so I modified the recipe a bit. It is a hit in my house! I added sauteed garlic, a little pepper, increased the parmesan cheese to 1 cup, and added the smoked salmon along with the parsley (and pepper) and let that simmer for 2-3 minutes to meld the flavors. Then pour the sauce on top of the pasta – it is also excellent on rotini – and serve!

  1. who can resist the way this looks and taste with the smoked salmon gorgeous in color and wow! love the flavors 🙂

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: