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Close view of smoked salmon fettuccine topped with fresh parsley.

Smoked Salmon Fettuccine Alfredo

5 (1 rating)
Created by Shinee D.
Servings 6 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Prepare creamy salmon alfredo pasta in just 30 minutes using ready-to-eat smoked salmon and made-from-scratch alfredo sauce!

Ingredients
  

  • 8 oz Fettuccini pasta Note 1
  • 3 tablespoons unsalted butter
  • 4 oz whipped cream cheese I used Philadelphia brand in a tub
  • 2 garlic cloves pressed
  • 1 teaspoon garlic powder
  • 1 cup heavy whipping cream
  • 1 cup milk I use whole milk, but any kind will work
  • ½ cup grated Parmesan cheese Note 2
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 oz smoked salmon chopped into small pieces
  • 1-2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions
 

  • To cook pasta, bring a large pot of salted water to a boil and cook pasta according to package directions.
    8 oz Fettuccini pasta
  • To make the Alfredo sauce, melt butter in a large skillet over medium heat.
    3 tablespoons unsalted butter
  • Add whipped cream cheese, garlic and garlic powder. Whisk until everything is combined and smooth, about 2 minutes.
    4 oz whipped cream cheese, 2 garlic cloves, 1 teaspoon garlic powder
  • In 2-cup measuring cup, combine heavy cream and milk and slowly stir into the cream cheese mixture, whisking constantly. Bring it to a boil, stirring occasionally.
    1 cup heavy whipping cream, 1 cup milk
  • Stir in the Parmesan cheese, salt and pepper and continue to cook until desired thickness. (Note: the sauce thickens rather quickly. If the sauce thickened too much, add a bit of milk to thin it.)
    ½ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground black pepper
  • Add pasta, smoked salmon, parsley and lemon juice. Toss everything until well combined. Serve immediately.
    8 oz smoked salmon, 1-2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice

Notes

Note 1: You can substitute fettucini with spaghetti or angel hair pasta if needed. 
Note 2: For the best results, buy a block of parmesan cheese, and grate it yourself. Pre-grated varieties contain anti-caking agents that prevent them from melting completely. 
Storing Tips: 
- Smoked salmon fettuccine alfredo is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for 3-4 days. 
- Reheat slowly over low heat, and add extra milk or heavy cream as needed to thin out the sauce. 
- Smoked salmon alfredo can be frozen for up to 2 months! Just note that the taste and texture may change slightly. 

Nutrition

Serving: 1servingCalories: 528kcalCarbohydrates: 48.5gProtein: 18.9gFat: 29.6gCholesterol: 88.7mgSodium: 1080mgSugar: 5.5g

* Disclaimer: All nutrition information are estimates only.