Description
A rich and creamy garlic butter salmon pasta made with tender salmon, fettuccine, and a luscious Parmesan cream sauce.
Ingredients
- 2 salmon fillets, cut into bite-sized chunks
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
2. Pat the salmon dry, cut into chunks, and season with salt and pepper.
3. Heat olive oil in a skillet over medium heat and cook salmon for 2–3 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant.
5. Reduce heat to low, pour in heavy cream, and stir continuously.
6. Add Parmesan cheese, red pepper flakes (if using), and lemon juice. Stir and simmer for 2–3 minutes until slightly thickened.
7. Add cooked pasta to the sauce and toss to coat, adding reserved pasta water if needed to adjust consistency.
8. Gently add the salmon back into the skillet and lightly toss to combine.
9. Garnish with parsley and extra Parmesan, then serve immediately.
Notes
Do not overcook the salmon to keep it tender and flaky.
Use freshly grated Parmesan for the best flavor and smooth sauce texture.
Add pasta water gradually to achieve your desired sauce consistency.
You can substitute fettuccine with linguine or spaghetti if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg