Cook The Book: Fettuccine With Smoked Salmon And Peas – a delicious recipe with butter, shallot, heavy cream, Freshly ground black, frozen baby peas, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Melt the butter in a small saucepan over medium heat and add the shallot. Cook and stir until tender. Add the cream along with a pinch of salt and a little pepper. Reduce the heat to low and cook for a few minutes until the sauce thickens slightly. Remove from the heat and stir in the peas, salmon, and lemon zest.
2
Meanwhile, combine 6 cups cold water and 1 heaping tablespoon salt in a medium saucepan. Bring to a boil over high heat. Add the fettuccine, stirring to submerge and separate the strands. Cook until al dente, about 5 to 7 minutes, or 3 minutes for fresh pasta. Drain the pasta, reserving a few tablespoons of the cooking liquid, and return it to the saucepan.
3
Stir a little pasta water into the cream mixture if it seems too thick to coat the pasta evenly. Add to the pasta and stir to combine.
64
kcal
Calories
5
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 tablespoon butter, 1 tablespoon finely chopped shallot or onion, 2 tablespoons heavy cream, Freshly ground black or white pepper, and more.
Yes, Cook The Book: Fettuccine With Smoked Salmon And Peas falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
