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Salmon Fettuccine Alfredo
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
-6
Author
Live Laugh Rowe
Ingredients
8-10
oz
Fettuccine
3
tablespoons
butter
4
oz
whipped cream cheese
1
teaspoon
garlic powder
2
garlic cloves
minced
1
cup
heavy whipping cream
1
cup
whole milk
1/2
cup
fresh grated Parmigiano-Reggiano
2
6 oz pouches Pink Salmon (skinless and boneless)
1/2
tsp
dried basil
1
tbsp
chopped fresh parsley
for garnish
Salt and Pepper
to taste
Instructions
Cook the pasta according to package directions.
Meanwhile, melt the butter in a large skillet over medium heat.
Add whipped cream cheese, garlic and garlic powder.
Whisk until everything is combined and smooth, approximately 2 minutes.
Combine heavy whipping cream and milk in a bowl and slowly add into the cream cheese mixture, whisking constantly.
Bring to a boil, stirring occasionally.
Stir in the fresh Parmesan cheese, salt and pepper and continue to cook until desired thickness. If the sauce thickens too much, add milk to thin it.
Add the lemon juice, basil and salmon. Stir well.
Add the pasta and toss everything until well combined.
Sprinkle parsley on top and serve immediately.
Notes
Slightly adapted from
Sweet & Savory by Shinee