Creamy Tomato-Smoked Salmon Pasta recipe

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Ingredients

1 (8 ounce) package spaghetti
1 tablespoon butter
1 tablespoon olive oil
3 shallots, minced
1 (28 ounce) can canned peeled Italian tomatoes, coarsely chopped, juices reserved
1 tablespoon Italian herb seasoning, or to taste
salt to taste
ground white pepper to taste
1 ½ cups heavy whipping cream, or more to taste
½ cup dry white wine
10 ounces smoked salmon, chopped
½ cup dry sherry
1 tablespoon chopped fresh basil
3 tablespoons grated Parmesan cheese

Nutrition Info

788.7 calories
carbohydrate: 65 g
cholesterol: 149.5 mg
fat: 44.7 g
fiber: 4.5 g
protein: 26.2 g
saturatedFat: 24.4 g
servingSize: -
sodium: 1174.5 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, melt butter and olive oil in a pot over medium heat and cook shallots until soft and translucent, about 5 minutes. Add tomatoes and 1/2 the juice. Season with Italian herbs, salt, and white pepper. Cover pot and simmer for 10 minutes. Remove pot from heat and puree contents using a stick blender until smooth. Stir in cream.

  3. Return pot to stove and bring to a boil. Add white wine, smoked salmon, and sherry. Season with salt, white pepper, and basil and heat until warmed through but do not boil.

  4. Serve spaghetti with tomato-smoked salmon sauce and freshly grated Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

My family is a big fan of smoked salmon in pasta, and this is one of my favorites. The sauce has a lovely cream-and-tomato flavor, and once you add in the smoked salmon, it's heaven!

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