Penne with salmon and cream: the quick first course that even kids go crazy for!
The penne with salmon and cream is the recipe I’m sharing from our kitchen today. It’s a great classic among Italian seafood first courses, able to please everyone at the table: even those who normally don’t like fish won’t be able to resist the creaminess of this sauce!
At my house, for example, my kids absolutely adore it. It’s the perfect solution if you’re looking for a dish that is elegant, delicious and very quick to prepare. The sweetness of the cream wraps the salmon, making every bite delicious and velvety. If you have little time but don’t want to give up a restaurant-style meal, this is the dish for you.
All that’s left is to get to the stove: here’s how to prepare it in a few minutes!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Penne with Salmon and Cream
- 14 oz penne rigate
- 11 oz smoked salmon
- 1 cup cooking cream
- 3 tbsp butter
- 2 bunches chopped parsley
- 1 coarse salt
- to taste pepper
Tools for Penne with Salmon and Cream
- Skillet
- Knife
- Cutting board
- Spoon
Steps for Penne with Salmon and Cream
Follow these simple steps to get a creamy pasta in under 15 minutes.
Cook the pasta: Bring a pot of plenty of salted water to a boil. Add the penne and cook according to the package instructions (for a perfect result, I recommend draining them one minute early to finish cooking in the pan).
Prepare the base: While the pasta is cooking, take a large skillet and melt the butter over low heat. Add the salmon cut into pieces and lightly sauté for a couple of minutes until it changes color.
Make the cream: Add the cooking cream to the salmon. Season with salt and stir well over low heat for about 2 minutes, until the sauce becomes thick and velvety.
Toss and finish: Drain the pasta directly into the skillet with the sauce. Add a tablespoon of the pasta cooking water if necessary and toss everything for one minute so the cream perfectly coats the penne.
Final touch: Turn off the heat, add a handful of finely chopped fresh parsley and serve immediately while still hot.
3 Chef tips for a professional result:
The cooking water: Don’t drain the pasta too dry. The starch in the cooking water is the secret to binding the cream to the salmon without drying it out.
Fragrant variation: Try grating a little organic lemon zest at the end: it will give a freshness that perfectly balances the richness of the cream.
The pepper: A sprinkle of black pepper or, even better, a few pink peppercorns will make the dish look much more elegant.Have you tried this recipe? Let me know in the comments
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Sonia – Arte e Fantasia a TavolaPenne with salmon and cream
Storage: how to enjoy Penne with Salmon and Cream the next day
Penne with salmon and cream should be eaten immediately, just after preparation, to enjoy maximum creaminess. However, if you have leftovers, here’s what to do:
In the refrigerator: Store them in an airtight container for a maximum of 1 day.
How to reheat: Cream tends to dry out a lot in the fridge. To bring the pasta back to a creamy texture, reheat it in a skillet adding a splash of milk or water. Avoid microwaving at full power, as you risk making the salmon rubbery.
Freezing: Not recommended. Cream and salmon change texture and would lose their delicate flavor.
Delicious variations: personalize your dish
Want to give a different touch to the usual recipe? Try these versions:
1. “Gourmet” pink peppercorn variation
Add whole pink peppercorns during the final toss. They not only make the dish beautiful and colorful, but add an aromatic, slightly spicy note that pairs divinely with the salmon.
2. Light version (Without Cream)
If you prefer a lighter dish, replace the cream with a cream cheese like Philadelphia (melted with a little pasta water) or with strained ricotta. You’ll get the same creaminess with less fat.
3. Citrus aroma
Grate some organic lemon zest or orange zest at the end of cooking. The acidic note of citrus “cuts” the richness and makes the dish incredibly fresh, perfect for a summer dinner.
4. A touch of green
For a more rustic flavor, add some chopped pistachios or toasted pine nuts before serving. The crunch will create a perfect contrast with the softness of the penne.
FAQ (Questions and Answers)
Can I use fresh salmon instead of smoked salmon?
Certainly! If you use fresh salmon, cut it into cubes and sauté it in the skillet with the butter for a few extra minutes until it’s cooked through. The flavor will be milder compared to the strong taste of smoked salmon.
Which pasta shape is best to use?
Penne rigate are the classic shape because they hold the cream and salmon sauce well. Alternatively, you can use farfalle (a classic from the ’80s) or egg tagliolini for a more refined result.
Can I replace the butter with oil?
Yes, you can use a drizzle of extra virgin olive oil for a more Mediterranean flavor. However, butter gives that sweet and velvety note that makes this recipe so special and creamy.
What can I use instead of parsley?
If you don’t like parsley, chives are the perfect alternative. They pair wonderfully with salmon and give an elegant touch of color to the dish. Dill is also an excellent choice for a more northern flavor.
Is cooking cream okay or should I use fresh cream?
Both are fine. Cooking cream (the carton type) is thicker and more embracing, while fresh liquid cream (from the refrigerated section) is lighter and should be reduced a minute longer in the skillet.
