Smoked Salmon Pasta with Dill and Capers – When you really want to treat yourself to a luxurious meal, but you are short on time, this 20- minute pasta comes to the rescue!
While your pasta is cooking, saute shallot or finely chopped onion- if you prefer, in a little butter until tender. Add chicken broth, fresh lemon juice, and zest. Let the mixture reduce by half – it should only take a few minutes. Stir in cream cheese and capers. At the last minute gently fold in the smoked salmon and the fresh dill. Now give it a taste and add salt and pepper if needed.
So simple but it tastes like you spent hours fussing. Now pour yourself a nice glass of wine. You deserve it after all of that hard work!
Creamy Smoked Salmon Pasta with Dill and Capers
Recipe source: A Vintage Kitchen
servings: 2 -3
- 8 oz. uncooked penne pasta or similar size pasta
- 1 Tbsp. Butter
- 1 large shallot, minced
- 1 1/2 cups of low sodium chicken or vegetable broth
- juice and zest of one lemon
- 4 oz. light cream cheese
- 1 1/2 Tbsp. capers
- chopped fresh dill, about 1 Tbsp
- 4 oz. cold- smoked ( Lox-style) salmon, thinly sliced
- salt and pepper to taste
- Cook pasta according to directions. Reserve about 1 cup of the starchy pasta water. Drain well.
- In a large skillet melt butter over medium heat, saute shallot far 3 or 4 minutes until softened. Add stock, lemon juice, and lemon zest. Over high heat, reduce mixture by half.
- Whisk in cream cheese, add capers. Right before serving, gently fold in the smoked salmon and fresh dill. Stir in a little of the reserved pasta water if the sauce is too thick. Season with salt and pepper, to taste.