Description
Creamy, herby goodness. A quick and easy pasta with smoked salmon and fresh dill.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Shallot, Finely Diced
- 3 cloves (Large) Garlic, Minced
- 2 cups Heavy Cream
- 1 cup Grated Parmesan (or More If Desired)
- 1 package (4 Oz. Size) Smoked Wild Sockeye Salmon, Cut Into Bite Sized Pieces
- 1 Tablespoon Salt And Pepper, to taste
- ¼ cups Fresh Dill, Chopped, More To Taste (dried Dill Can Be Substituted – Use About 1 Tablespoon Dried)
- 1 pound Pasta, Fresh Or Dry
Preparation
Heat a pan over medium-high heat. Add olive oil. When the oil warms, add shallot and garlic and saute for 2-3 minutes until fragrant. Add cream. Bring to a low boil stirring occasionally. Sprinkle in Parmesan and smoked salmon and season with salt and pepper. Lower the heat a bit and stir continuously until sauce begins to thicken, about 5-7 minutes. Stir in dill and adjust salt and pepper to taste.
Cook pasta according to package directions then drain it. Combine drained pasta with sauce and sprinkle the top of each dish with additional dill and Parmesan, if desired.
