Creamy Smoked Salmon Pasta

An elegant, easy 15-minute creamy smoked salmon pasta recipe that is deeply satisfying, brightened with lemon and chives.

Prep Time5 mins

Cook Time15 mins

Course: dinner

Cuisine: American, Chinese, Italian

Keywords:: creamy salmon pasta, dinner, easy, italian, lox, pasta, pescatarian, salmon, seafood, smoked salmon pasta recipe

Servings: 4 people

1 pound long, flat pasta, such linguine, fettuccini, or tagliatelle
6 ounces smoked salmon, cut into pieces
6 tablespoons (3 ounces) butter
2 lemons, zested and juiced
2/3 cup heavy cream
3 tablespoons minced chives (can substitute 2 tablespoons thinly-sliced scallions)
kosher salt

Bring a pot of salted water to a boil and cook pasta until just shy of al dente. Drain, reserving some pasta water.
While the water is boiling, melt the butter in a large skillet over medium heat. Add the salmon, lemon juice, half of the lemon zest, and half of the chives. Cook for a few minutes, stirring occasionally. Stir in the cream and cook over low heat (the cream should be at a simmer) for about 5 minutes.
Add the drained pasta to the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning. If the pasta looks a little dry, add pasta water a tablespoon or two at a time until it is creamy enough.
Serve immediately, topped with the remaining chives and lemon zest.