Shell Pasta With Salmon Bechamel Sauce – a delicious recipe with shell pasta, salmon, butter, flour, milk, onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook pasta in salted boiling water, following directive on package. Drain and set aside in an oven dish.
2
Drain salmon, but keep the liquid. Mash the salmon with the bones. Set aside.
3
Melt 1/4 cup butter in a saucepan and add the flour. Stir 1 minute. Add milk and bring to boil, while stirring. Reduce heat and keep cooking stirring constantly, until thick. Set aside in a warm place.
4
Melt remaining butter in a skillet. Cook the onion 5 minutes, until tender. Add to the previous mixture of milk. Then add the salmon and his liquid. Add mozzarella and parsley. Add salt and pepper. Let heat while stirring, until cheese has melted.
5
Pour the sauce on the pasta.
990
kcal
Calories
40
g
Fat
103
g
Carbs
50
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 9 ingredients. The key ingredients include: 2 cups shell pasta, 15 ounces salmon, 1/3 cup butter, 1/4 cup flour, and more.
Yes, Shell Pasta With Salmon Bechamel 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.
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