In the spirit of the lasagna I shared with you at the end of last month, I have another twist on a classic pasta dish to share with you today: Salmon Florentine Fettuccine Alfredo. This meal was so easy, it took less than 45 minutes the first time for me (and that’s with stopping every couple of minutes to take notes)! The key is to start your big pot of pasta water boiling as quickly as possible, as your sauce will come together quickly while the noodles boil away. This quick pasta dish is bound to be a crowd favorite, and feel free to swap out the salmon for last night’s shredded chicken breast or some cooked shrimp, which would both taste delicious in the creamy sauce.
A little tip I picked up in the Cook’s Illustrated All Time Best Pasta Recipes is to keep your pasta from congealing by the time you can get the dish to the table and your hubby to stop watching youtube videos (okay, maybe that one’s just me), you need to serve it in a warm dish. Whatever bowl, plate or pot you serve up your warm meal in should be warm as well, so that it doesn’t suck away all the heat from your food. With pasta a simple step to help get your serving bowl or plate warm is to drain the hot pasta water into the serving bowl, and then wipe it dry right before serving your finished dish. That way it will look just as tasty and appetizing when your family eats it as it did when you pulled it off the stove.
3/4 cup fresh parmesan grated (approximately 1/5 ounces), plus more for garnish
1/4 teaspoon nutmeg
4 ounces smoked salmon, roughly chopped
2 tablespoons capers, drained & rinsed
1 tablespoon flat leaf parsley roughly chopped (plus more for garnish)
salt and pepper to tasted
First start a large pot of salted water to boil for your fettuccine noodles, following the directions on the box.
While your noodles cook, in a large saucepan, melt 1 tablespoon of the butter and then add the minced garlic and cook over medium heat until fragrant.
Add the spinach to the garlic and mix to combine. Cook until the spinach has just wilted and then scoop it all into a bowl on the side to wait.
Add the remaining 2 tablespoons of butter and the 1 1/2 cups of cream to the saucepan and allow it to come to a gentle simmer. Keep it simmering over medium-low heat for approximately 10 minutes, until the sauce has reduced by about one third.
Remove the pan from the heat and stir in the parmesan, nutmeg and some salt and pepper to taste, stirring until the parmesan has melted.
Finally add the salmon, capers, parsley and spinach mixture into the sauce and stir to combine.
If your pasta is ready now, you can put it right into the sauce. If you need to wait a bit until your pasta is done, just warm up the sauce slightly right before adding the drained warm pasta.
Serve in a warm bowl (or right off the stove!) immediately, You can store it for a time in the fridge, but it really is best the first day.
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