smoked salmon fettuccine alfredo

a recipe by
Francine Lizotte
Surrey South, BC

Creamy, smoky and incredibly flavorful, this is a new take on an old favorite!

serves 4 servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For smoked salmon fettuccine alfredo

  • 10 oz
    fettuccine, cooked according to package instructions
  • 1 Tbsp
  • 1/4 c
    red onions, minced
  • 2 lg
    cloves garlic, pressed
  • 1/4 c
    unsalted butter
  • 1 1/4 c
    35% heavy cream
  • 1/4 c
    dry white wine
  • 1 c
    (1/2 lb.) smoked salmon, flaked
  • 1 1/4 c
    parmigiano-reggiano cheese, grated and divided
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    red pepper flakes
  • 1 tsp
    lemon zest
  • 2 Tbsp
    dill, chopped
  • ground himalayan sea salt, to taste if needed

How To Make smoked salmon fettuccine alfredo

  • 1
    Cook pasta according to the directions; drain.
  • 2
    Meanwhile in a large skillet over medium heat, add oil and when hot, add onions and garlic; sauté for 1 minute. Add butter and stir until melted.
  • 3
    Pour in heavy cream and wine; bring to a simmer. Add salmon, ½ cup cheese and season with white pepper and red pepper flakes; stir well.
  • 4
    Add the cooked pasta and gently combine it into the mixture. Add half of the remaining cheese, mix well before adding the rest of it. Stir and let the mixture simmer for 2 minutes.
  • 5
    Add lemon zest and dill; stir well and serve immediately.
  • 6
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