Servings4
Ingredients
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Instructions
- Cook the pasta in well-salted water until just al dente. Reserve a mug of pasta water before draining.
- Heat olive oil in a wide pan. Soften the shallot for 2–3 minutes, add garlic and cook for 30 seconds.
- Pour in the cream, lemon zest and Parmesan. Simmer gently for 2 minutes, then add the salmon and cook for 4–5 minutes, turning carefully.
- Add the drained pasta and lemon juice. Toss, loosening the sauce with a splash of pasta water until it coats the noodles.
- Season with black pepper and parsley. Serve immediately while the sauce is glossy.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Lemon brightens the creamy sauce.
- Flaked salmon mixes through the pasta without requiring a complicated sauce.
- It is comforting but still quick enough for a weeknight.
Tips for better results
- Reserve a little pasta water before draining to loosen the sauce if needed.
- Add the salmon near the end so it stays in tender flakes.
- Keep the sauce at a gentle heat once cream is added.
What to serve with it
Pair it with a green salad or steamed peas for a fresh contrast. Prefer spinach and dill in the sauce? Try Creamy Salmon Pasta with Spinach, Dill and Dijon.
Storage
Refrigerate leftovers promptly. Reheat gently with a small splash of water or cream to loosen the sauce.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.