Creamy Salmon Linguine
- Women`s Corner
- August 15, 2022
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli.
Ingredients:
- 8 ounces uncooked linguine
- 1 bunch broccoli, cut into florets
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 cups heavy whipping cream
- 2 tablespoons lemon juice
- 1 pound fully cooked salmon, flaked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Parmesan cheese
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
- 2 tablespoons capers, drained
- 2 teaspoons grated lemon zest
Read More: Roasted Bok Choy
Method: Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking. Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly. Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Nutrition Facts: 1-1/3 cups: 802 calories, 55g fat (30g saturated fat), 207mg cholesterol, 649mg sodium, 44g carbohydrate (4g sugars, 6g fiber), 36g protein.
This recipe is taken from www.tasteofhome.com
