Salmon in Cream Sauce over Pasta
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Serves/Makes: 4
Ready in: 30-60 minutes
- 12 ounces fresh or dried linguine or other thin pasta
- 1/2 cup butter
- 1 cup fresh or thawed frozen peas
- 1 cup heavy whipping cream
- 2 cups flaked cooked salmon
- 1 cup freshly grated Parmesan cheese
- salt and black pepper, to taste
- 1 dash ground nutmeg, or to taste
- 1/4 cup minced fresh parsley
Cook the pasta in 4 quarts of boiling, salted water. Dried pasta should cook for 10-12 minutes and fresh pasta for 2-4 minutes. Meanwhile, melt half the butter in a large skillet over medium heat. Add the peas and saute until soft (2-3 minutes). Add the remaining butter along with the heavy cream. Reduce the heat to low and cook, stirring occasionally, for about 5 minutes or until the cream begins to thicken. Stir in the salmon, half the Parmesan, salt, black pepper and ground nutmeg. Let the mixture simmer just until the salmon is heated through and the cheese has melted. Do not let the sauce boil. When the pasta is cooked, drain it and place in a large bowl. Pour the cream sauce over the pasta and gently toss to combine. Serve immediately with the remaining Parmesan cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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