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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