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Smoked Salmon Linguine

Creamy Smoked Salmon Linguine Ready in 30 Minutes

This creamy smoked salmon linguine is a quick and satisfying dinner, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Linguini Pasta Any long pasta can work
For the Sauce
  • 8 ounces Cold-Smoked Salmon (Lox) Opt for vacuum-sealed varieties
  • 2 tablespoons Butter Can substitute with olive oil for a lighter version
  • 2 cloves Minced Garlic Fresh garlic preferred
  • 1 cup Heavy Cream Half-and-half can be used for a lighter sauce
  • 2 tablespoons Lemon Juice White wine vinegar can be a substitute
  • 2 tablespoons Capers Omitting or swapping for olives is fine
  • to taste teaspoons Salt Adjust based on preference
  • 2 tablespoons Fresh Parsley Chives or dill can also be used

Equipment

  • large pot
  • colander
  • Large skillet
  • measuring cup

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the linguini and cook until al dente, about 9-11 minutes.
  2. Reserve 1/4 cup of pasta water, then drain the rest and set aside.
  3. In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in heavy cream, raise heat to a gentle boil, then stir in reserved pasta water and lemon juice, simmering for 2-3 minutes.
  5. Remove from heat and season with salt. Toss cooked linguini in the sauce until well coated.
  6. Gently mix in smoked salmon and capers until warmed through.
  7. Plate the pasta and sprinkle with parsley before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

It’s essential to reserve pasta water for adjusting the sauce's consistency and to preserve the delicate texture of the salmon by folding it in at the end.

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