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Posted on Mar 8, 2010 in
Smoked Salmon Fettucini Alfredo

Smoked Salmon Fettucini Alfredo

2 Tbsp. Extra Virgin Olive Oil

1 clove Chopped Garlic

1 Ea. Chopped Shallot

2 Cups Heavy Cream

7 Oz. Smoked Salmon, cut into strips

1 1/2 Lb. Dry Fettucini Noodles

1 Cup Grated Parmesan

1/2 Cup Frozen Peas

2 Tbsp. Fresh chopped Chives

Kosher Salt

Fresh Ground Black Pepper

Get a large pot of salted water on a simmer and cover.

Next, take a sauce pan and heat up the olive oil, garlic and shallots over medium heat for 3-5 minutes. Add the heavy cream and let simmer for 15 minutes over high heat. Add the grated parmesan cheese, turn the heat down and allow the sauce to thicken. Test for seasoning and add salt and pepper as needed. Add in the smoked salmon, peas & chives and gently fold them into the sauce, then turn it off and reserve on the side.

At this point, add your fettuccini noodles to the simmering water and cook them al dente and strain. I usually drizzle a little olive oil on the pasta afterwards to prevent it from sticking in the colander and then portion the pasta out into your bowls and ladle over the smoked salmon alfredo sauce.

**I always like to make things as easy as possible and I am a firm believer in using some of the high quality powdered alfredo sauce mixes or even a pre-made cream sauce right off the shelf and then enhancing it with some extra cheese and seasoning.