fettuccine with smoked salmon

Name: Fettuccine with Smoked Salmon
Yield: 8
Cuisine: American
Ingredients: 4 oz. cream cheese; 4 Tbs. butter; 1 Tbs. minced garlic; one 12-oz. can evaporated milk; 1/2 tsp. black pepper; 1/4 tsp. salt; 1 C. Parmesan cheese, finely grated; 1 lb. fettuccine; 1 C. frozen small peas; 3 oz. smoked salmon, chopped; 1 1/2 C. toasted pecan halves, coarsely chopped

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A pleasing combination of fettuccine, salmon, and pecans in a mouth-watering cream sauce.

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(2 ratings)

yield 8 servings

method Stove Top

Ingredients For fettuccine with smoked salmon

4 oz. cream cheese
4 Tbs. butter
1 Tbs. minced garlic
one 12-oz. can evaporated milk
1/2 tsp. black pepper
1/4 tsp. salt
1 C. Parmesan cheese, finely grated
1 lb. fettuccine
1 C. frozen small peas
3 oz. smoked salmon, chopped
1 1/2 C. toasted pecan halves, coarsely chopped

How To Make fettuccine with smoked salmon

1
In the top of a double boiler, combine cream cheese and butter. Heat to melting, stirring occasionally. Add garlic and whisk mixture until blended. Whisk in evaporated milk, pepper, and salt until blended. Stir in 1/2 cup Parmesan cheese and set aside. Cook fettuccine in salted water according to package directions. During the last two minutes of cooking, add peas to boiling pasta water in pot. Drain fettuccine and peas; toss with reserved sauce. Add half the salmon and pecans, mixing gently. Serve immediately, topping each portion with a sprinkling of remaining salmon and pecans mixture.
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