Creamy Smoked Salmon Pasta

This Creamy Smoked Salmon Pasta is an elegant yet approachable dish made with short pasta, a silky salmon-infused cream sauce, and tender pieces of smoked salmon, perfect for both relaxed weeknights and special dinners at home.

Hello, folks! How are you doing? I hope you’ve had a great week so far, and you are starting to shift into a weekend mood.

And if you are looking for something simple but delicious for the weekend, I’ve got something for you.

This Creamy Smoked Salmon Pasta, to be precise.

Pasta with Smoked Salmon Sauce

Normally, I am not a huge fan of pasta sauces containing cream. But this exception did not disappoint me. And although being creamy, this sauce isn’t overly heavy. So you can enjoy this pasta even during the spring and summertime.

Once again, I was inspired by one of my favourite food blogs The Pasta Project; please be sure to check the original recipe Creamy Smoked Salmon Pasta. – The Pasta Project.

Why You’ll Love This Creamy Smoked Salmon Pasta

• Elegant but easy. A smooth, flavourful sauce with minimal effort.
• Balanced and delicate. Smoked salmon adds richness without overpowering the dish.
• Perfect for entertaining. Feels special while still being weeknight-friendly.
• Versatile. Works with different pasta shapes and types of smoked salmon.

Ingredients You’ll Need for This Recipe

This Creamy Smoked Salmon Pasta uses a short list of ingredients that come together quickly and effortlessly.

• Short pasta. Penne, fusilli, or farfalle hold the sauce well.
• Smoked salmon. Cold-smoked gives a delicate texture, while hot-smoked adds a firmer bite.
• Light cream. Half-and-half creates a silky sauce without heaviness.
• Shallots. Mild and aromatic, forming the base of the sauce.
• Butter. Adds richness and rounds out the flavours.
• Parsley. Brings freshness and colour at the end.
• Black or pink pepper. Adds gentle heat and contrast.

How to Make This Creamy Pasta

To make this Creamy Smoked Salmon Pasta, part of the fish is blended into the cream to create a smooth, flavourful base, while the remaining salmon is gently warmed in butter with shallots. The sauce is finished with pasta water for the perfect consistency before tossing with freshly cooked pasta and herbs.

More Creamy Pasta Recipes

Looking for more easy creamy pasta ideas? Please be sure to check the recipes below:

• Pasta Alla Valdostana (Pasta with Fontina Cheese Sauce)
• Ligurian Walnut Pesto Pasta
• Pasta al Baffo (Creamy Tomato Ham Pasta)
• Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)

I hope you like this pasta with a creamy smoked salmon sauce, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Creamy Smoked Salmon Pasta

Recipe by Ben | Havocinthekitchen

5.0 from 3 votes

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

A creamy smoked salmon pasta that feels elegant yet comes together quickly, perfect for both special dinners and relaxed weeknights.

The recipe adapted from the Pasta Project

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Ingredients

• 400 g. short pasta such as penne, fusilli, or farfalle

• 250-300 g. smoked salmon, cut into smaller pieces AND divided – I used cold-cold salmon, but hot-smoked will also work

• 1 cup (240 ml.) light cream i.e., half-and-half, 10-12% fat content

• 2 small shallots, finely chopped – you can use one regular onion

• 2 tbsp. (30 g.) unsalted butter

• a large handful of parsley leaves, chopped

• black pepper, to taste – pink peppercorns will also nicely work

• salt, for pasta water

Directions

• Reserve half of the smoked salmon pieces. Combine the second half with cream and using a blender, purée until smooth consistency.
• In a large pan or skillet, melt the butter over low-medium heat. Add the shallots and cook until they are soft and translucent but not browned, about 5 minutes.
• When the shallots are soft, add the reserved salmon pieces and cook for an additional minute.
• Reduce heat to low. Stir in the salmon cream, season with pepper, and cook for another minute.
• In a meantime, bring a large pot with well-salted water to a boil. Cook the paste al dente, as per the package instructions. Reserve 1 cup (240 ml.) of pasta water and drain.
• Add the pasta to the pan with the salmon sauce and gently stir, over low heat. Add some of the reserved pasta water to thinner up the sauce. Try and season more if necessary (depending on the saltiness of your salmon and pasta water, you may need a little salt, too).
• Turn off the heat and stir in the chopped parsley. Enjoy right away!