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Salmon Linguine Alfredo Recipe

100% would make again

Jars of prepared Alfredo sauce and a can of salmon speed up this creamy pasta dish sent in by Arlene Mackun of St. George, Utah. TIP: You can drain two 6-ounce cans of crabmeat and use them instead of the salmon.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (16 ounces) linguine
1/4 cup chopped green onions
1 tablespoon butter
2 pouches (6 ounces each) boneless skinless pink salmon
2 jars (17 ounces each) Alfredo sauce
2 tablespoons sherry or chicken broth
1 teaspoon celery salt
1 teaspoon dried parsley flakes
1/4 teaspoon pepper

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the onions in butter over medium heat for 2 minutes. Add salmon; cook for 5 minutes or until heated through.
Stir in the Alfredo sauce, sherry or broth, celery salt, parsley and pepper; cook for 5 minutes or until heated through. Drain linguine; top with the salmon mixture. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 468 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 869 mg sodium, 62 g carbohydrate, 3 g fiber, 24 g protein.

Salmon Linguine Alfredo published in Quick Cooking July/August 2005, p41

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