Description
A luxurious dinner featuring large paccheri pasta tubes tossed in a silky parmesan cream sauce with golden-seared salmon chunks and a hint of fresh lemon.
Ingredients
Scale
- 1 lb paccheri pasta
- 1 lb salmon fillets, cut into 1-inch cubes
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook paccheri until 1 minute before al dente. Drain, reserving 1 cup of pasta water.
- Season salmon cubes with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat. Sear salmon for 2-3 minutes per side until golden. Remove salmon and set aside.
- In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer on medium heat for 3-5 minutes until slightly thickened.
- Stir in parmesan cheese and lemon zest until the sauce is smooth and melted.
- Add the cooked pasta and seared salmon to the skillet. Toss gently over low heat for 2 minutes to coat.
- Stir in fresh parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired