Fettuccine with Salmon in Lemon Cream Sauce

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Fettuccine with Salmon in Lemon Cream Sauce

“One of my favorite fettuccine recipes is with salmon in lemon cream sauce and paired with a very dry sauvignon blanc.”

15 min
PREP TIME
35 min
COOK TIME
60 min
TOTAL TIME
4-5
SERVING SIZE

Ingredients

  • 1lb. fettuccine
  • 4 tbsp. unsalted butter
  • 1 pint heavy cream
  • zest and juice of 2 lemons
  • 2 garlic cloves, minced
  • 2 tsp. tarragon, chopped
  • 8 oz. flaked salmon (grilled or baked)
  • salt and pepper, to taste

Instructions

  1. Cook the pasta until al dente. Reserve 1 cup of pasta water. Drain, rinse, and set aside.
  2. In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.
  3. Add the pasta to the cream sauce and toss. If too thick add some pasta water to the pan.
  4. Add the salmon and 1 tsp. tarragon.
  5. Serve immediately.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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