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Pan-Fry

Creamy Smoked Salmon Pasta
Ingredients
This recipe calls for cold-smoked salmon, which is milder and silkier than the flakier hot-smoked variety.
Salt and pepper
1 lb. dry linguine
4 Tbsp. unsalted butter, divided
2 shallots, thinly sliced
8 oz. Neufchatel cheese, cut into small pieces and softened
5 cups baby spinach (about 5 oz.)
6 oz. Nature's Promise Smoked Atlantic Salmon, sliced or torn into bite-size pieces
2 Tbsp. chopped fresh dill
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Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:25 minutes
directions
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Reserve 2 cups cooking liquid, then drain pasta and set aside.
2. Melt 2 tablespoons butter in a large high-sided skillet or Dutch oven over medium heat. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes.
3. Add Neufchatel, reserved cooking liquid, and remaining 2 tablespoons butter and whisk until mostly smooth. Bring to a boil and cook, whisking frequently, until sauce is thickened, about 5 minutes.
4. Stir in spinach and cook until wilted, about 1 minute, then stir in pasta until evenly coated. Fold in salmon and dill, then season with salt and pepper to taste.
Hannaford fresh Magazine, May-June 2022
 
 
 
 
 
 
 
 
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