Go Back
Alfredo Salmon Pasta

Alfredo Salmon Pasta

This Alfredo Salmon Pasta is creamy, rich, and bursting with smoky salmon flavor. Ready in under 20 minutes, it combines silky Alfredo sauce with tender flakes of hot smoked salmon for a dish that feels indulgent yet effortless. Perfect for weeknight dinners or impressing guests with minimal fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Dinner, LUNCH, Main Course
Cuisine: Italian, Seafood
Calories: 640
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 250 g dried fettuccine spaghetti or tagliatelle also work
  • salted water for boiling pasta
For the Creamy Alfredo Sauce
  • 50 g unsalted butter adds a silky base
  • 1 small shallot very finely minced
  • 125 ml heavy cream creates the signature Alfredo texture
  • 185 ml freshly grated Parmigiano Reggiano grate fresh for best melt and flavor
  • 0.25 tsp salt adjust to taste
  • freshly ground black pepper to taste
For the Salmon
  • 200 g hot smoked salmon fillet flaked, no need to cook separately
Optional Garnish
  • fresh parsley chopped
  • extra Parmesan cheese for serving

Method
 

  1. 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook fettuccine until al dente, then reserve ½ cup of pasta water before draining.
  2. 2. Start the Sauce Base: In a deep skillet, melt the butter over medium-high heat to form a rich base.
  3. 3. Sauté the Shallots: Add minced shallot and cook for about 2 minutes until soft and fragrant.
  4. 4. Add the Cream: Pour in the heavy cream and simmer gently for 3 minutes until slightly thickened.
  5. 5. Incorporate the Cheese: Remove from heat and stir in grated Parmesan, salt, and pepper until smooth and creamy.
  6. 6. Combine Everything: Add cooked pasta, ½ cup reserved pasta water, and flaked smoked salmon to the sauce. Toss gently over medium heat for 1–2 minutes until the sauce clings to the pasta.
  7. 7. Serve: Plate immediately and garnish with parsley and extra Parmesan. Enjoy warm!

Notes

Tips & Variations:
• Use freshly grated Parmigiano for a smoother sauce.
• Add baby spinach, peas, or lemon zest for freshness.
• Reheat gently with a splash of cream to avoid splitting.
• Not freezer-friendly due to the cream base.
• Pair with garlic bread or a crisp green salad for balance.