Salmon Pasta With Beer Blanc Sauce Recipe

Name: Salmon Pasta With Beer Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beer Blanc Sauce; 2 shallots, minced; 2 tablespoons white wine vinegar; 2 sprigs thyme; 12 ounces white ale or witbier; 3/4 cup butter, chilled (1.5 sticks); 1/4 teaspoon dried Herbs de Provence; Salmon Pasta; 6 ounces dried mini shell pasta; 1/3 cup peas (fresh or frozen); 6 ounces smoked salmon, flaked (canned is preferable); 1 lemon, zested and juiced; Fresh cracked black pepper; Sea salt

Servings: persons

Beer Blanc Sauce
2 shallots, minced
2 tablespoons white wine vinegar
2 sprigs thyme
12 ounces white ale or witbier
3/4 cup butter, chilled (1.5 sticks)
1/4 teaspoon dried Herbs de Provence
Salmon Pasta
6 ounces dried mini shell pasta
1/3 cup peas (fresh or frozen)
6 ounces smoked salmon, flaked (canned is preferable)
1 lemon, zested and juiced
Fresh cracked black pepper
Sea salt

1
In a saucepan, over medium heat, combine shallots, vinegar, thyme, and beer. The liquid should reduce by 1/2 to 2/3, leaving you with just over 1/2 cup. This will take 30-45 minutes, stir occasionally.
2
While liquid is reducing, cook pasta. (Directions below) Once liquid is reduced, remove from heat. Let cool slightly so that the liquid is warm but not hot to the touch.
3
Stir in butter, 1 tablespoon at a time. You will need to reheat the mixture slightly (use low heat) after every 3-6 tablespoons.
4
Once all butter has been melted, stir in Herbs de Provence.
5
In salted, boiling water cook shells according to directions. Don't overlook the pasta, it should be al dente.
6
In a small saucepan, heat water to boiling. Blanch peas for 1-3 minutes (depending on if they are fresh or frozen) and quickly transfer to cold water. Drain thoroughly.
7
In a medium sized bowl, combine pasta, peas and lemon juice. Stir in beer blanc sauce. Fold in flaked salmon. Top with cracked black pepper and sea salt. Serve warm.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Beer Blanc Sauce, 2 shallots, minced, 2 tablespoons white wine vinegar, 2 sprigs thyme, and more.

Yes, Salmon Pasta With Beer Blanc Sauce 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.

That's it — enjoy your meal!

Salmon Pasta With Beer Blanc Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions