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Creamy Smoked Salmon Pasta

Creamy Smoked Salmon Pasta

A little cognac takes smoked salmon to the next level!
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Ingredients

Fetuccine (Or the pasta of your choice, but not much heavier than fettucine)
8 oz
Shallot (Minced)
1 bulb
Scallions (Sliced)
5 to 6 pieces
Diced Tomatoes (Well drained)
14 oz (Canned)
Olive Oil
2 tsp
Unsalted Butter
2 tsp
Kosher Salt
2 dashes
Smoked Salmon (Chopped)
3 ½ oz
Heavy Cream
½ cup
Cognac
1 ½ tbsp
Parsley (Minced, for garnish)
1 tbsp

Instructions

  • Cook pasta per package directions, reserving ½ cup pasta water.
  • In a saucepan over medium-low heat, melt butter into olive oil. Saute shallots and scallions with a couple dashes kosher salt, a few minutes.
  • Increase heat to medium and stir in tomatoes and another dash of salt, cook about 3 to 5 minutes. Add in heavy cream and cognac and stir a couple of minutes. Add in salmon till just heated through. Fold in pasta. Add in pasta water to your desired consistency. Adjust seasonings if needed.
  • Serve with parsley as garnish.
  • Serves 2 as main dish or 4 as side dish.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

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