Creamy Salmon Pasta for Easy Weeknight Dinners
A restaurant-quality salmon pasta recipe made easy for any weeknight dinner.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 (5-ounce) can boneless, skinless salmon, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces dried fettuccine or linguine
- Chopped fresh parsley or dill, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for 30 seconds.
- Add the canned salmon, breaking it up with a spoon. Season with salt and pepper. Stir in the heavy cream and bring to a gentle simmer.
- Add the cooked pasta and Parmesan cheese to the skillet. Toss until the pasta is well coated, adding reserved pasta water a little at a time to reach desired consistency.
- Serve immediately, garnished with chopped parsley or dill.