Creamy Salmon Linguine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, Washington
Ingredients
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8 ounces uncooked linguine
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1 bunch broccoli, cut into florets
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2 tablespoons butter
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2 garlic cloves, minced
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2 cups heavy whipping cream
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2 tablespoons lemon juice
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1 pound fully cooked salmon, flaked
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded Parmesan cheese
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3 tablespoons minced fresh basil or 1 tablespoon dried basil
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2 tablespoons capers, drained
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2 teaspoons grated lemon zest
Directions
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1.
Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking.
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2.
Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly.
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3.
Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Nutrition Facts
1-1/3 cups: 802 calories, 55g fat (30g saturated fat), 207mg cholesterol, 649mg sodium, 44g carbohydrate (4g sugars, 6g fiber), 36g protein.
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