Healthier Smoked Salmon Linguine (Print Version)
Creamy linguine with smoked salmon, garlic, lemon, and parsley for a satisfying, balanced meal.
# Ingredients:
→ Pasta
01 -
1 pound linguine
→ Garlic Cream Sauce
02 -
1 cup heavy cream
03 -
2 teaspoons salt
04 -
4 tablespoons salted butter
05 -
1/4 cup freshly squeezed lemon juice
06 -
6 garlic cloves, finely chopped
→ To Finish
07 -
1 tablespoon chopped fresh parsley
08 -
1 pound smoked salmon
09 -
1/4 cup reserved pasta cooking water
10 -
2 tablespoons capers, drained
# Steps:
01 -
In a large pot, bring water to a rapid boil. Add linguine and cook until al dente according to package directions.
02 -
Reserve 1/4 cup of pasta cooking water before draining. Drain pasta and set aside.
03 -
Melt salted butter in a large skillet over medium heat. Add chopped garlic and sauté for about 30 seconds until aromatic, taking care not to brown.
04 -
Pour heavy cream into the skillet and bring to a gentle boil. Add lemon juice and 3 to 4 tablespoons of reserved pasta water to the cream.
05 -
Allow the mixture to boil again until slightly thickened. Season with salt to taste and remove from heat.
06 -
Add cooked linguine to the sauce and toss thoroughly to ensure each strand is coated evenly.
07 -
Flake smoked salmon into bite-sized pieces using a fork. Add smoked salmon and capers to the skillet.
08 -
Gently toss the pasta mixture to distribute salmon and capers. Garnish with chopped parsley.
09 -
Transfer to serving plates and serve immediately while hot.
# Notes:
01 -
For best texture, do not overcook the linguine. Reserve enough pasta water to adjust sauce consistency as needed.