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Pasta & Noodles

Fettuccine Alfredo with Salmon

4 servings
Italian Sautéing, Boiling

Delicious Fettuccine Alfredo with salmon! Say goodbye to processed alfredo sauce and prepare alfredo pasta like a real Italian. Are you worried that it will be too difficult and time consuming? You will be greatly surprised. Why? Alfredo sauce is not really a sauce! Just add heavy cream to cooked...

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... pasta, along with a few ingredients, stir, and you are done. It is literally that simple!

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Tom Tom Founder
January 18, 2024
  • 25 min.
  • 25 min.
  • 1/5
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Ingredients:

Salmon:

Fettucine alfredo:

  • 4 servings of fettuccine (store-bought or recipe here, Optionally substitute with tagliatelle, spaghetti, linguine fini, or another kind of pasta)
  • 4 TBSP of frying oil (adjust if needed)
  • 1 cup of peas - fresh (or defrosted frozen) (defrost in microwave)
  • 2 cups of heavy cream
  • 1 clove of garlic - peeled and grated (or pressed)
  • 1 cup of parmesan
  • Pinch of nutmeg - ground
  • ½ TSP of salt
  • ½ TSP of pepper - ideally freshly ground

Final touch:

Tools:

Recipes

Best served with:

Herb Baguette

Directions:

1. Protein preparation:

1.1.

1.1. Make sure that the salmon fillets are properly rinsed under cold water.

1.2.

Cut fillets into dice (size about ½ – ¾”) and place them into a medium mixing bowl.

1.3. Add:

2 TBSP of Extra Virgin Olive Oil
Juice from one large lemon

½ TSP of ground pepper
½ TSP of salt

Thoroughly stir together with a spatula until fully incorporated (about 1- 2 minutes).

1.4.

Set aside on the countertop until you prepare other parts of the meal. Make sure that the temperature in the room doesn’t go over 72° F.

2. Pasta preparation:

A.

Cook your pasta (follow the instructions on the box for cooking store-bought pasta) and then drain the water by pouring pasta over the colander.

B. Or prepare and cook homemade pasta. Then drain with the colander.

Important:
Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of the pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time.

Recipes

Pasta from Scratch

January 18, 2024

There is nothing better than fresh homemade pasta from scratch. And you will be pleasantly surprised that it doesn’t take much more time than cooking store-bought pasta. The cooking time of homemade pasta is usually just a minute or two!

This recipe can be used for:
● Any kind of pasta
● Includes also lasagna, tortellini, ravioli
● Noodles for soups
● And more!

Note that this basic egg pasta recipe is a great and very tasty universal pasta recipe which works perfectly for all pasta shapes listed below and for many other kinds too. I have had great success in preparing any pasta meal using this dough, so I believe that having a slightly different dough for each kind of pasta is not necessary. However, you can still discover specific pasta dough recipes for certain pasta shapes.

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Tom Tom Founder

3. Complete the meal:

3.1. Preheat a fry pan on medium-high heat with 4 TBSP of frying oil and add:

Salmon from the previous step (together with the marinade)

Stir fry with occasional stirring until it is fully cooked (about 4 – 5 minutes).*

3.2. Optimally add:

1 cup of peas

And cook for additional 30 seconds.

3.3. Reduce heat to medium and add:

Cooked pasta

Sauté for about 1- 2 minutes while constantly turning with tongs (to prevent sticking).

3.4. Take the pan off the burner (but leave the pasta in the pan) and add:

2 cups of warm heavy cream
1 clove of garlic – grated
1 cup of grated parmesan
Pinch of ground nutmeg
½ TSP of salt
½ TSP of ground pepper

Thoroughly stir together using tongs.

3.5.

Taste and add salt or pepper if needed.

4. Serving:

4.1.

Place pasta in the center of the plate using tongs (try to create a twist effect during plating).

4.2.

Sprinkle with grated parmesan and freshly ground salt and pepper.

*  You should have an easy time to determine if the meat is cooked since it is cut into small pieces. If you are not sure by looking, just simply cut a random piece in the middle.

About the Author:
TomFounder
# 1
  • Published Recipes: 194
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.