Description
This Creamy Smoked Salmon Linguine is a quick and family-friendly pasta dish that combines tender linguine with a rich, velvety cream sauce infused with fresh garlic, lemon juice, capers, and luxurious smoked salmon. Ready in just 30 minutes, it’s perfect for an elegant yet easy weeknight dinner or a special occasion meal.
Ingredients
Scale
Pasta and Seasoning
- 12 oz Linguine Pasta (whole wheat or gluten-free substitutes optional)
- 1 tsp Salt (for pasta water)
Sauce and Garnish
- 8 oz Cold-Smoked Salmon (avoid canned alternatives)
- 2 Tbsp Butter (or olive oil for lighter option)
- 2 cloves Minced Garlic (fresh for best flavor)
- 1 cup Heavy Cream (half-and-half or non-dairy cream can be used for lighter option)
- 2 Tbsp Freshly Squeezed Lemon Juice
- 2 Tbsp Capers
- 2 Tbsp Fresh Parsley (optional garnish)
Instructions
- Boil Pasta: Fill a large pot with water, add 1 tsp salt, and bring it to a rolling boil to season the pasta properly.
- Cook Linguine: Add the linguine to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
- Reserve Pasta Water: Before draining the pasta, reserve 1/4 cup of the cooking water to help loosen the sauce later.
- Sauté Garlic: In a large skillet over medium heat, melt the butter and add the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
- Simmer Cream: Pour the heavy cream into the skillet with the garlic and stir gently, bringing it to a gentle simmer for 2-3 minutes to thicken slightly.
- Add Lemon and Pasta Water: Stir in the freshly squeezed lemon juice and the reserved pasta water, mixing well to combine all flavors.
- Season Sauce: Taste and add salt as needed, then remove the skillet from heat to avoid overcooking the cream.
- Combine Pasta and Sauce: Add the drained linguine into the skillet and toss thoroughly to coat every strand with the creamy sauce.
- Add Salmon and Capers: Gently fold in the smoked salmon pieces and capers, balancing the delicate texture so the salmon stays intact.
- Serve and Garnish: Serve the linguine immediately, garnishing with fresh parsley for a pop of color and fresh flavor if desired.
Notes
- Use the reserved pasta water sparingly to adjust sauce consistency as needed.
- For a lighter version, substitute butter with olive oil and heavy cream with half-and-half or non-dairy cream.
- Cold-smoked salmon is preferred for the best texture and flavor; avoid canned versions.
- Fresh lemon juice brightens the sauce and balances the richness.
- Garnishing with parsley is optional but adds freshness and visual appeal.
- Serve immediately to enjoy the best texture and flavor.
