I cherish cooking with salmon. It is so delicate and tasty. I have never been disillusioned with a salmon dish. This Creamy Salmon Pasta formula comes directly from Italy. My mother says it's one of her preferred fast pasta dishes. Expectation you'll feel a similar route after you try it out.
Penne is one of the most famous sorts of pasta in Italy and, nothing unexpected, it fits this dish impeccably. Fettuccine would be my next decision. Coincidentally, in the event that you haven't attempted my Fettuccine in Roasted Pepper Sauce yet, I emphatically recommend you do as such. I've made it on numerous events and everybody raves about it. In spite of the fact that I haven't yet made this Creamy Salmon Pasta for my companions, I am almost certain it will be one of their top picks, as well.
Serve this basic and delightful dish with some toasted garlic bread as an afterthought. A new green plate of mixed greens hurled with grape or cherry tomatoes likewise makes a magnificent side.
- 1 lb salmon
- 8 oz uncooked penne pasta
- 3 tbsp butter
- 1 medium onion (chopped)
- 8 oz heavy cream
- 3/4 cup grated Parmigiano Reggiano
- 1/4 cup chopped parsley
- salt and pepper
Instructions
- Cook pasta according to the package instructions. Meanwhile, saute the onion in butter over medium heat for 4-5 minutes.
- Add the salmon and keep cooking for another 5-7 minutes, breaking it into flakes as it cooks.
- Add the heavy cream, salt, and pepper. Stir and turn off the heat.
- Add the cooked pasta, Parmigiano Reggiano, and chopped parsley, mixing everything together thoroughly.
- Sprinkle with more cheese and parsley before serving.
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