Creamy smoked salmon pappardelle
This Smoked Salmon Pappardelle recipe comes to us from The National Pasta Association–who knows pasta better? During a season in which we celebrate butter, bacon and everything nice, we thought it would to put a lighter twist on a creamy classic. The pappardelle pasta is topped with Omega-3 rich salmon (an aphrodisiac) and a cream sauce made without cream, (but trust us–you won’t miss it!)
Pasta in cream sauce gets a makeover with this light and lovely seafood dish.
- 8 oz pappardelle or any wide noodle
- 1/2 c reduced fat sour cream
- 1/4 c low-fat 1% milk
- 1/4 c roughly chopped dill plus additional for garnish
- 1 1/2 tbsp extra virgin olive oil
- 1 c finely chopped shallot
- 1 1/2 tsp tomato paste
- 2 tbsp dry white wine
- 3 oz roughly chopped smoked salmon
- Bring a large pot of salted water to the boil. Cook the pappardelle according to package directions. Drain and reserve.
- While the pappardelle is cooking, whisk together the sour cream, milk and dill. Season to taste with salt and plenty of freshly ground black pepper. Reserve.
- Heat medium sauté pan over medium heat. Add the olive oil and cook the shallots until softened and just starting to brown, about 3 minutes.
- Stir in the tomato paste and push it around to caramelize a bit, about 30 seconds. Deglaze the pan with the wine. Reduce by half, about 2 minutes.
- Remove pan from heat. Stir in the pasta, the smoked salmon and the sour cream mixture.
- Return the pan to low heat just briefly. Don’t overheat or the sauce may “break” and the salmon’s texture will be too firm.
- Divide between bowls and sprinkle with additional dill.
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