This weeknight smoked salmon pasta is a family favorite. It is creamy and has a great taste from the smoked salmon and a hint of luxury from the lobster broth, and come on people, we all deserve a little luxury after a long day at work!
The dinner comes together in the time it takes the pasta to cook, perfect for when you’re starving and want something tasty but don’t feel like spending hours in the kitchen. It tastes like you put some time and effort in it.
This creamy salmon pasta recipe could easily double, or triple if you have guests.
I used linguine, but feel free to use your favorite pasta.
- 330 g Linguini
- 1 teaspoon Butter
- 2 Shallots chopped
- 200 g Smoked salmon
- 200 g Creme Fraiche
- 1 tablespoon Lobster broth concentrate
- 1 tablespoon Sweet chili sauce
- 1 dl Fresh chopped dill
- 1 dl Frozen peas
- 1 Small lemon juiced
- Salt and pepper to taste
Boil the pasta according to the package. Sauté the shallots in the butter until translucent. Add the salmon and break it up a little in the pan. Add the Creme Fraiche through dill and cook for a few minutes.
Reserve 3 dl of the boiling pasta water in a separate bowl and add the frozen peas. Let sit until the pasta is done. Drain the pasta and add to the sauce with the peas and reserved pasta water. The sauce might seem a little watery, don't worry the pasta will soak it up. Add the lemon juice and stir, salt and pepper to taste.
Serve immediately and enjoy!