Description
This Healthier Smoked Salmon Linguine is a quick and elegant pasta dish that combines silky cold-smoked salmon with a rich garlic cream sauce and briny capers. Ready in under 35 minutes, it uses simple everyday ingredients to deliver restaurant-quality flavors perfect for busy weeknights or last-minute entertaining. The dish is simple to prepare with no special skills needed, making it a foolproof, satisfying meal that the whole family will love.
Ingredients
Scale
For the Pasta:
- 1 lb linguine
For the Garlic Cream Sauce:
- 1 cup heavy cream
- 2 tsp salt
- 4 tbsp salted butter (preferably Kerrygold)
- 1/4 cup lemon juice
- 6–8 garlic cloves, finely chopped
For the Final Dish:
- 1 tbsp chopped parsley
- 1 lb cold-smoked salmon (lox)
- 3–4 tbsp reserved pasta water
- 2 tbsp capers, drained
Instructions
- Cook the Pasta: In a large pot, bring water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining the rest. Set the pasta aside.
- Prepare the Cream Sauce: In a large saucepan or skillet, melt the butter over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant, taking care not to brown it. Pour in the heavy cream and bring the mixture to a gentle boil.
- Thicken the Sauce: Add the lemon juice and 3-4 tablespoons of reserved pasta water to the boiling cream. Allow the mixture to come to another gentle boil and let it thicken slightly. Season with salt to taste. Remove the pan from heat to prevent the sauce from splitting.
- Combine Pasta with Sauce: Add the cooked linguine to the sauce and toss thoroughly so the pasta is evenly coated with the creamy mixture.
- Add Smoked Salmon and Capers: Use a fork to break the smoked salmon into smaller pieces. Gently fold the salmon and capers into the pasta, mixing just enough to combine without breaking the salmon too much. The residual heat will warm the salmon without overcooking it.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top if desired. Serve the smoked salmon linguine immediately while hot and creamy.
Notes
- Use cold-smoked salmon (lox) for the best silky texture that blends well with the cream sauce. Avoid canned or hot-smoked salmon for this recipe.
- If you can’t find linguine, substitute with fettuccine, spaghetti, or angel hair, adjusting cooking time as needed.
- Reserve some pasta water before draining; it helps create a silky sauce that clings to the noodles.
- Add smoked salmon at the end to prevent it from becoming tough and dry.
- Take the pan off heat before adding cream and lemon juice to prevent sauce from splitting.
- The dish pairs wonderfully with a light arugula salad, roasted asparagus, or steamed broccoli to balance the richness.
- Store leftovers in an airtight container in the fridge up to 3 days. Gently reheat with a splash of cream or milk to loosen the sauce.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: smoked salmon linguine, creamy pasta, garlic cream sauce, quick dinner, healthy pasta recipe, cold smoked salmon, Italian pasta dish
