Pasta With Smoked Salmon – a delicious recipe with cream heavy, asparagus, salmon, lemon, fettuccine, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven minutes or until they are tender; drain. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon.
2
Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, and butter. Salt to taste and plenty of fresh ground black pepper. Serve immediately.
3
If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat. Puree the ricotta in a blender and thin with a little milk.
476
kcal
Calories
43
g
Fat
10
g
Carbs
13
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups cream heavy, 1 pound asparagus, 6 ounces salmon smoked, 1 lemon, and more.
Yes, Pasta With Smoked Salmon 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.
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