Smoked Salmon Pasta

Ingredients

• 1 TBS EACH: Unsalted Butter and Olive Oil
• 2 medium Shallots ( – peeled and finely chopped (about 3/4 cup))
• 1/2 tsp Dry Dill
• 1/4 tsp Crushed Red Pepper Flakes
• 1-2 cloves Garlic (– peeled and thinly sliced)
• 1/3 Cup Dry White Wine
• 3 Cups Reduced Sodium Chicken Broth ((substitute: 3 chicken bouillon cubes dissolved in 3 cups water))
• 12 ounces Penne Pasta ((substitute: short-cut pasta like bowtie or rigatoni))
• 6 ounces Block-Style Cream Cheese (– cut into small cubes and at room temperature)
• 1/4 Cup Half and Half OR Whole Milk
• 1/2 Cup Freshly Grated Parmesan Cheese
• 8 ounces Smoked Salmon (– flaked into large bite-sized pieces (SEE NOTES))
• 1 whole Lemon (– Juice and Zest)
• 2-3 TBS Fresh Dill
• To Taste Kosher Salt and Ground Black Pepper
• Optional Garnishes: Capers, Snipped Chives, and Lemon Wedges

Instructions

1. 1

   Sauté Aromatics: Add the butter and oil to a large deep skillet or Dutch oven and place over medium heat. Once the butter melts, add the shallots, dried dill, and red pepper flakes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until shallots are soft, about 2 minutes. Add the garlic and cook, stirring, until aromatic, about 30 seconds to 1 minute.

2. 2

   Deglaze with White Wine: Deglaze the Pan: Add the wine to the pan and increase the heat to medium-high. Simmer, stirring occasionally, until the wine has mostly evaporated, about 2-3 minutes.

3. 3

   Add Broth and Pasta: Next, pour the broth into the skillet. Then, add the penne pasta, making sure the noodles are submerged in the broth. Season the broth with a generous pinch of pepper.

4. 4

   Bring Contents to a Boil: Increase the heat to high and bring the broth to a slow boil. As soon as the broth starts to boil, reduce the heat to maintain a simmer. Stir the pasta once.

5. 5

   Cover and Cook the Pasta: Cover and Cook Pasta: Cover the skillet and let the pasta cook for 4 minutes. Remove the lid, give the pasta a good stir. Return the lid and continue to simmer for 4-7 minutes, or until penne is just al dente. (Note: The penne will continue to cook, so be sure you don’t over cook the pasta in the step. It’s better to err on the side of caution and under cook the noodles slightly.)

6. 6

   Add Cream Cheese: Reduce the heat to low and add the cubes of cream cheese to the pan. Whisk the cream cheese into the broth.

7. 7

   Add Cream and Parmesan: Add Milk and Parmesan: Once the cream cheese is completely melted, add the cream and parmesan cheese. Cook for 1 minute, stirring the penne pasta until a smooth, creamy sauce forms. If the sauce is too thick, thin it with a little bit of milk until desired consistency is reached. (Note: Pasta will thicken as it sits!)

8. 8

   Add Smoked Salmon, Lemon, and Dill: Add most of the smoked salmon (reserving some pieces to garnish the top), lemon juice, lemon zest, and fresh dill to the pasta. Gently mix until everything is combined.

9. 9

   Cover Pan, Steam Salmon: Cover and Let Salmon Steam: Remove the pan from the heat and cover the skillet. Let sit for one minute. Then, uncover and stir the salmon and pasta. Taste and adjust the dish as you see fit, adding salt and pepper for overall flavor, dill for freshness, lemon for acidity, and adding a splash of milk or wine if needed to thin the pasta sauce.

10. 10

    Garnish and Serve Creamy Smoked Salmon Pasta: Garnish and Serve: Transfer the creamy smoked salmon pasta to serving bowls and garnish with reserved smoked salmon, more dill, grated parmesan, and capers if using. Serve immediately with lemon wedges on the side and enjoy!