Linguine with Asparagus and Smoked Salmon Recipe
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 Tbsp butter
- 1 small shallot, minced
- 1 1/4 cups heavy cream
- 6 to 8 ounces smoked salmon, sliced
- Zest of 1 lemon
- 1 package (1 pound) Metropolitan Market Linguine
- 3 Tbsp finely chopped fresh dill or 1 tbsp dry dill weed
- Blanch asparagus in a pot of boiling, salted water for 2 to 3 minutes or until tender but still crisp. Using a spider or strainer, transfer the asparagus to a bowl of ice water to stop the cooking. Drain in a colander. Reserve pot of boiling water.
- Add pasta to the pot of boiling water and cook according to package directions.
- While pasta is cooking, melt butter in a large sauté pan over medium heat. Add shallot and cook until soft. Stir in cream and bring to a simmer. Remove from heat and stir in salmon and lemon zest. Keep warm.
- Drain cooked pasta, reserving 1 cup pasta cooking water. Transfer to the deep skillet with salmon sauce, stir, then add asparagus and dill. Toss very gently over medium heat, adding some of the pasta cooking water as needed to loosen sauce. Taste and adjust seasoning with salt and pepper, and even a squeeze of the lemon if you like. Serve immediately in hot pasta bowls.
Ratings and Reviews
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“I usually love salmon, especially smoked salmon, but something feels like it's missing from this recipe. maybe garlic? you might want to experiment--the sauce comes out a bit too milky, probably since it's just cream, shallots, butter. it also might be the ratio--the pasta was sort of chunky rather than a creamy white sauce and pasta with bits of salmon. it was more like chunks of salmon mixed with pasta.”