Description
A bowl of silky pasta tossed in a lemony cream sauce studded with tender strips of smoked salmon, perfect for quick weeknight dinners or special occasions.
Ingredients
- 200 g linguine pasta
- 200 g smoked salmon, sliced into bite-size strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh dill or parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente. Reserve about 1/4 cup of the pasta water, then drain.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 1 tablespoon lemon juice. Reduce heat to medium-low and simmer gently for 2–3 minutes, stirring, until the sauce thickens slightly.
- Add 200 g smoked salmon strips to the skillet and toss gently to warm them through without breaking them up.
- Season the sauce with salt and freshly ground black pepper to taste. Add the drained linguine to the skillet and toss to coat, adding reserved pasta water as needed until the sauce reaches a glossy consistency.
- Serve immediately, garnished with chopped dill or parsley and an optional squeeze of lemon.
Notes
For a lighter version, use half-and-half; for seafood mix-ins, fold in cooked shrimp or crab.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian