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–+ servings

Creamy Smoked Salmon Pasta

This Creamy Smoked Salmon Pasta is a simple yet decadent easy pasta recipe with Italian flavors. With less than 10 ingredients, you can have this elegant comfort food recipe ready to impress your friends and family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 660 kcal

Equipment

  • 1 Large Pot for boiling pasta
  • 1 large skillet

Ingredients
  

  • 1 pound Penne pasta
  • 2 tablespoon Olive oil
  • 2 Shallot, thinly sliced
  • 1/4 cup Capers
  • 8 ounces Smoked salmon, chopped
  • 1 cup Heavy whipping cream
  • 1 tablespoon Tomato paste
  • 1 Lemon, zested
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Fresh basil

Instructions
 

  • Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  • Heat olive oil in a large pan. Sauté shallot for 2-3 minutes until softened.
  • Stir in tomato paste; cook 1 minute. Add capers and white wine; simmer until reduced.
  • Add the heavy cream and simmer on medium-low heat until slightly thickened, approximately 3-5 minutes.
  • Add the pasta and smoked salmon to the pan and gently toss everything together. If needed, add a splash of the reserved pasta water to loosen the sauce.
  • Gently fold in the fresh parsley and basil. Garnish with the freshly grated lemon zest and serve.

Notes

 

  • If your sauce breaks, lower the heat and slowly whisk in more cream or reserved pasta water to bring it back together.
  • Don’t skip the pasta water—its starch helps emulsify the sauce and gives it that silky, glossy finish.
  • Choose high-quality hot smoked salmon for the best flavor and texture—it makes all the difference in a simple recipe like this. 
  • Cook your pasta al dente so it holds up well when tossed in the sauce without getting mushy.
  • Finish with a squeeze of lemon juice just before serving to brighten the entire dish and cut through the richness.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream or pasta water to revive the sauce. The salmon may firm up a little when reheated.
Freezing is not recommended—cream sauces and smoked salmon don’t freeze well. 

Nutrition

Serving: 1gCalories: 660kcalCarbohydrates: 88gProtein: 17gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 358mgPotassium: 367mgFiber: 4gSugar: 5gVitamin A: 1146IUVitamin C: 4mgCalcium: 73mgIron: 2mg
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