Creamy Smoked Salmon Pasta with Cherry Tomatoes
Servings 4
Ingredients
- 12 ounces linguini
- 1 tablespoon oil
- 2 medium shallots finely chopped
- 1 cup asparagus cut into 1-inch pieces
- 1 cup halved cherry tomatoes
- 3 garlic cloves minced
- ⅓ cup dry white wine
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper
- 8 ounces smoked salmon cut into large chunks
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped chives
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta 1 minute less than package directions. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallots and asparagus and sauté until the shallots are translucent, about 3 minutes. Add the cherry tomatoes and cook 1 minute more, just until they start to soften. Add the garlic and cook 30 seconds, until fragrant.
- Pour in the white wine and let it reduce by half, about 1 minute. Add the drained pasta, heavy cream, ¼ cup of pasta water, and grated parmesan, tossing to coat. Bring to a gentle simmer and season pasta with salt and pepper. If the pasta sauce is too thick, add more pasta water as needed.
- Remove the skillet from the heat. Add the smoked salmon and lemon juice, tossing gently. Adjust seasoning with salt and pepper. Finish with a sprinkle of lemon zest and chopped chives and serve immediately.
Notes
Use a dry, crisp white wine such as Pinot Grigio or Sauvignon Blanc. Avoid anything sweet or heavily oaked.
