Description
Creamy Garlic Butter Salmon Pasta is a luscious, comforting dish combining tender salmon chunks with perfectly cooked pasta, all enveloped in a rich garlic butter cream sauce. This elegant yet easy-to-make recipe delivers a delightful balance of flavors and textures, making it perfect for a quick weeknight dinner or a special meal.
Ingredients
Scale
Seafood
- 2 salmon fillets, cut into bite-sized chunks
Pasta
- 8 oz fettuccine or spaghetti
Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 1 tbsp lemon juice
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or spaghetti according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta water, and set both aside.
- Cook Salmon: Heat olive oil in a large skillet over medium heat. Season the salmon chunks with salt and pepper. Add the salmon to the skillet and cook for 4-5 minutes until golden and cooked through, turning gently to avoid breaking. Remove the salmon from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make Cream Sauce: Pour in the heavy cream while stirring to combine with the garlic butter. Bring this mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Continue cooking and stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss gently to coat the noodles evenly in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time until achieving your desired consistency.
- Combine Salmon: Gently fold the cooked salmon chunks back into the pasta and sauce mixture, taking care not to break the salmon apart.
- Finish and Serve: Drizzle the lemon juice over the pasta and mix lightly. Garnish with freshly chopped parsley. Serve immediately with extra Parmesan cheese on the side if desired.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- Reserve pasta water to help loosen the sauce if it becomes too thick.
- For extra spice, increase the red pepper flakes to taste.
- Gluten-free pasta can be used as a substitute if needed.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
