Creamy salmon bowties are one of those main dishes that everyone agrees on: creamy, delicate yet flavorful, perfect for both a quick lunch and an elegant dinner without stress.
In this version, I’ll show you how to prepare them without excessive cream, with an enveloping and balanced sauce, just like in a restaurant. An easy, quick, and always successful recipe, ideal for your weekly menu too.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Salmon Bowties
- 11 oz bowtie pasta
- 9 oz salmon
- 1 clove garlic (Minced)
- to taste extra virgin olive oil
- 3.4 oz dry white wine
- 7 oz cooking cream
- to taste salt
- to taste pepper
- to taste parsley (Chopped)
Tools for Salmon Bowties
- 1 Skillet
- 1 Pot
Steps for Salmon Bowties
To prepare the salmon bowties, first cut the salmon into not-too-small cubes and set aside.
In a large skillet, heat the extra virgin olive oil and gently brown the minced garlic clove.
Add the salmon and sauté over medium heat for 2–3 minutes, stirring gently.
Pour in the white wine and let the alcohol evaporate completely.
Add the cream and let it cook over low heat for a few minutes, until the sauce becomes creamy.
In the meantime, cook the bowties in plenty of salted water, saving a ladle of cooking water.
Once cooked, pour the pasta into the skillet with the sauce, add a little cooking water if needed, and mix until you have an enveloping cream.
Adjust with pepper.
Turn off the heat and finish with fresh chopped parsley.
Serve the pasta hot.
Use quality pasta: it holds the sauce better.
Don’t overcook the salmon: it should remain tender.
If you want a lighter version, you can use plant-based cream.
FAQ (Questions and Answers)
Can I use smoked salmon?
Yes, but add it only at the end, without browning it, to prevent it from becoming too salty.
Can I prepare it in advance?Better not: it’s a pasta that is best enjoyed immediately after preparation.
Can I substitute the cream?Yes, with sieved ricotta, spreadable cheese, or Greek yogurt (off the heat).
