Pasta with cream and salmon is one of those easy and quick first courses that everyone agrees on. Perfect for a last-minute dinner or a tasty lunch, it is prepared in the time it takes to cook the pasta and offers an enveloping flavor thanks to the creaminess of the cream and the delicacy of the salmon. In this recipe, I reveal some tricks for achieving a perfect cream without weighing down the dish.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Penne Rigate
- 10 oz Salmon (frozen)
- 3/4 cup Cream (for cooking)
- 1 1/2 White onion (small)
- 1 1/2 glass White wine
- to taste Olive oil
- to taste Salt
- to taste Pepper
- to taste Chopped parsley
Step by Step Preparation
If using frozen salmon, transfer it to the refrigerator for a few hours to thaw it properly. If you’re short on time, you can put it in a sealed bag and immerse it in cold water for about 30 minutes.
Bring plenty of salted water to a boil and cook the penne rigate following the times indicated on the package. Reserve a ladle of cooking water before draining.
In a large pan, heat a drizzle of olive oil and sauté the finely chopped onion until transparent.
Add the salmon cut into small pieces and let it brown for a couple of minutes.
Splash with white wine and let the alcohol evaporate on high heat.Once the salmon is cooked, turn off the heat and incorporate the cooking cream.
Add a grind of black pepper and mix well until you obtain a creamy sauce. If the seasoning is too thick, add a tablespoon of pasta cooking water.Drain the pasta and add it directly to the pan with the seasoning.
Turn the heat back on and toss for a few seconds so that the pasta absorbs the flavor of the salmon well.
Turn off the heat, add the chopped parsley, and mix one last time.Plate the pasta and, for an extra touch, sprinkle with more chopped parsley and a light grind of pepper.
Tips for a Perfect Result
Add the cream off the heat to avoid it reducing and becoming too thick.
If the sauce seems too dry, loosen it with a bit of pasta cooking water.
Want a more intense flavor? Use smoked salmon instead of fresh or frozen. Add it directly to the cream without cooking it first.
Recipe Variations
Without cream: you can substitute the cream with Greek yogurt for a lighter version, or with spreadable cheese mixed with a bit of milk.
With citrus: add a grated lemon zest for a touch of freshness.
More proteins: enrich the dish with shrimp or zucchini sliced into thin rounds.
FAQ – Pasta with Cream and Salmon
Can I prepare pasta with cream and salmon in advance?
Better not. The cream tends to dry out over time. If you need to prepare in advance, make the seasoning and add the cream only when serving.
What type of pasta can I use?
Penne rigate are perfect, but you can also try farfalle, fusilli, or tagliatelle.
Can I use smoked salmon?
Yes! In this case, sauté it in the pan for a few seconds before adding the cream.
Pasta with cream and salmon is a first course that combines simplicity and taste in a quick and irresistible recipe. Perfect for any occasion, it will win you over with its creaminess and the delicate flavor of salmon. Try it and let me know in the comments if you liked it!
