Description
A delightful dish of fettuccine coated in rich and creamy garlic butter sauce with flaky salmon, perfect for family dinners.
Ingredients
- 12 oz Fettuccine
- 4 Fillets Salmon
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 4 cloves Minced Garlic
- 1 cup Heavy Cream
- 1 cup Chicken or Vegetable Broth
- 1/2 cup Parmesan Cheese
- 1/2 tsp Crushed Red Pepper Flakes
- 2 tbsp Fresh Parsley
- 1 tbsp Lemon Juice
Instructions
- Begin by heating olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the salmon fillets, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the pan and set aside.
- In the same skillet, add the minced garlic and remaining butter. Sauté until fragrant, about 1 minute.
- Pour in the heavy cream and chicken or vegetable broth. Stir well to combine. Let the mixture simmer for about 5 minutes.
- Add the Parmesan cheese and crushed red pepper flakes. Stir until the cheese melts and the sauce thickens.
- Meanwhile, cook the fettuccine according to the package instructions. Drain and reserve a cup of pasta water.
- Combine the cooked fettuccine with the creamy garlic sauce. If the sauce appears too thick, add reserved pasta water, a bit at a time, until reaching the desired consistency.
- Flake the cooked salmon and gently fold it into the creamed fettuccine.
- Finish with fresh parsley and a squeeze of lemon juice before serving.
Notes
Using frozen salmon can be convenient. Make sure to thaw completely before cooking. Choose high-quality broth for a flavor-packed sauce.
