Smoked Salmon And Prosciutto Pasta Sauce Recipes

EASY SMOKED SALMON PASTA

Easy Smoked Salmon Pasta image

A really quick, easy sauce for 'pasta asciutta,' which means 'dry pasta.' It's not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!

Provided by Rosie Liao

Categories World Cuisine Recipes European Italian

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 ounce smoked salmon, cut into small pieces
1 tablespoon reduced-fat cream cheese
3 tablespoons milk

Steps:

Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 87.4 g, Cholesterol 24.8 mg, Fat 17.6 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 193.8 mg, Sugar 5.6 g

SMOKED SALMON AND PROSCIUTTO PASTA SAUCE

Smoked Salmon and Prosciutto Pasta Sauce image

Aussies love Seafood and I am no exception! This Pasta sauce takes less than 10 minutes to make (so start cooking your pasta before you start this) and dinner will be ready in quick as a flash. Recipe can be doubled and tripled for a crowd but does NOT freeze well. Prepare as close to serving time as possible.

Provided by cookingpompom

Categories Australian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 thin slices prosciutto
1 tablespoon olive oil, good quality for this recipe
1 red onion, chopped as thin as you can
1 garlic clove, minced
1 cup peas (frozen or fresh)
1/2 cup cream (I have been known to use more, up to 3/4 cup)
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
250 g salmon, roughly chopped (not too small)
1/4 cup small mint leaf, chopped
1/4 cup parmesan cheese
fresh ground pepper, to serve

Steps:

Place the Prosciutto on an baking tray and grill both sides for 3 minutes, until crispy. Break into shards using your hands - set aside.
Meanwhile, heat the oil, fry the onion until wilted. Add the garlic and fry until fragrant (about 30-60 seconds).
Add the peas cream and lemon (juice and rind). Stir until it JUST comes to the boil and remove from the heat.
Add in the salmon, mint and parmesan cheese.
Top with the prosciutto.
Toss through your pasta and serve.
I grind fresh pepper as I am tossing the pasta through.

Nutrition Facts : Calories 271.3, Fat 17.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 155.7, Carbohydrate 10.8, Fiber 2.9, Sugar 3.8, Protein 18.4

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