I don’t often like to rate recipes with five apples. A five-apple rating means the dish was amazing and spectacular — basically something I can’t get enough of. This recipe is all of those things (and thus earns its five-apple rating).
This recipe was Sis’s idea. Her creation was modeled after a recipe clipped from the food section of the newspaper. If you like fettucine alfredo (or any kind of pasta alfredo), you’ll love this dish. Unless you don’t like salmon, I suppose!
This dish is very forgiving/flexible. The second time I made this I eyeballed the recipe because I had 16 ounces of noodles, not 12. (Who wants to waste 4 ounces of noodles?) I didn’t at all measure the cream, cheese or salmon. Also the second time I made it I omitted the cream cheese and salt and pepper. All I had in my fridge was a huge brick of cream cheese from Costco and I didn’t want to break it open for 1/3 a cup. Instead I threw an entire package oh Boursin cheese into the cream. I plum forgot about salt and pepper and found that when I went to try it (much to my amazement) it needed no seasoning. Lastly I used a thicker cut of smoked salmon (my palate has learned to love the thick stuff) instead of fresh salmon or thin smoked salmon. But you can use any salmon you prefer (or none at all).
- 12 oz farfalle pasta
- 1 1/2 tsp. butter
- 1 1/2 shallots, minced (approximately 3 T.)
- coarse ground salt and freshly ground cracked pepper
- 1/4 c. dry white wine
- 2/3 c. whipping cream
- 1/3 c. cream cheese
- 2.5 oz garlic and herb Boursin cheese
- 1 tsp. fresh squeezed lemon juice
- grated parmesan cheese and fresh chopped parsley (for garnish)
- 4 oz thinly sliced smoked salmon, cut into 1-inch pieces
- In a large pot of boiling salted water, cook pasta according to package directions.
- Meanwhile, in a small sauce-pan, melt butter over medium heat. Add shallots and season with salt and pepper. Cook until soft, about five minutes. Add wine and cook until evaporated, about five minutes. Add cream and cheeses and bring to a boil.
- Reserve 1/2 cup pasta water; drain pasta and return to pot. Add creamed mixture to pasta pot, along with lemon juice and smoked salmon. If necessary adjust consistency of the sauce with reserved pasta water and season with additional salt and pepper if needed. Garnish with parmesan cheese and parsley.
With one recipe we made this dish two ways. The first as listed above. The second dish we made using grilled salmon. (I HATE smoked salmon). Before Sis added the smoked salmon to the dish, I spooned out a serving of noodles and placed the grilled salmon on top.
The newspaper clipping includes the nutrition analysis per serving, but I’m not going to include information for you. I’d rather you just enjoy this dish and not wonder how many calories and fat grams you’ve just consumed. I never do!