Northwest Creamy Smoked Salmon Fettuccine Alfredo

Northwest Creamy Smoked Salmon Fettuccine Alfredo

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 4

    • About This Recipe

    “This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood”

    Ingredients

  • 1/2 lbdry fettuccine pasta
  • 1 (8ounce) packages cream cheese
  • 3/4 cupgrated parmesan cheese
  • 1/2 cupmargarine
  • 1/2 cupmilk
  • 1teaspoongarlic powder
  • 1/4 teaspoondried basil
  • 1pinchground nutmeg
  • red pepper, cut
  • 1tomato, seeded and cut
  • mushroom, cut
  • smoked salmon, broken into little pieces

    • Directions

  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 mis or until al dente; drain.
  • In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
  • Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
  • Sprinkle with nutmeg.

    • Reviews

  • “Delicious.We had some extra smoked salmon and this made a great meal.Quite heavy and I used about half of the recommended cream cheese.I substituted 1 pressed garlic clove for the powder and added some broccoli.”

  • “This turned out to be pretty nice – The smoked salmon crumbled in the cream sauce is a delicious combination and tempers some of the smoky taste that I don’t like in eating smoked salmon raw. The spices are good here, although I used minced garlic cooked in from the beginning instead of the garlic powder.And also added a lot of black pepper.The dish is LOVELY with the red peppers roasted in the oven beforehand and then tossed on top with steamed broccoli. I felt the cream cheese wasn’t really necessary because the sauce was plenty rich and the creamcheesy-taste was a little strong.Next time I’ll cut that.That’s a personal taste thing, of course.Thank you for the recipe.”

  • “Even with some significant substitutions, this turned out FABULOUS. and so easy! I used cottage cheese instead of cream cheese, and chopped onions instead of peppers/tomato/mushroom. I also used fresh garlic, butter instead of margarine, and added some salt & pepper. I’m adding this to my meal rotation!”

  • “I made this omitting the nutmeg and used fresh salmon instead of smoked, as I don’t care for it. This recipe is wonderful!Creamy sauce with the veggies were perfect for us. Lovely dinner Ashley.Thank you!”

  • “I made this dish last night… it was very rich and creamy.I will defiantly be making this one again.I like my red peppers cooked a bit so I threw them in with the sauce ahead of time.Yum.”

  • “We had this tonight; it was very good. I chopped a little roasted red pepper and a a little green pepper in it; I used the packaged salmon (not smoked) but addeda little chipotole spice to it plus some cayenne. This was so delicious. I also used the lower fat cream cheese and 2% milk and it was plenty rich. Thanks for a great recipe!!”

  • “I was a bit doubtful about the combination of raw tomato and red bell pepper with the Alfredo Sauce, until I took my first taste.Indeed, these vegetables taste very good when mixed with a creamy sauce.I decided to sautee the mushrooms, however.I would not hesitate to prepare this dish again in the near future. “

  • “This is fantastic.Since the directions were a little vague and to suit my own tastes, I made a few minor changes.I used fresh pressed garlic instead of powder, butter instead of margarine, evaporated milk and water for the milk, and fresh pasta instead of dry.I sliced the mushrooms and chopped the pepper andgrilled it all on an indoor grill for just a few minutes.When the pasta was cooked, I drained the pasta and poured the veggies over to drain them, too.I did not boil the pasta until the sauce was almost done!Then, I tossed it all together.The sauce was a little thick so I would probably use more milk/water next time.Make it the way I did and I promise you will be tasting heaven!”

  • “So very good…but sinfully rich!We are lucky enough to have wonderful sources for smoked salmon here in the NW.I used smoked salmon from Seabolt’s Smokehouse.Left out the mushrooms, but otherwise prepared as directed.Used just under a half pound of salmon.VERY rich dish–you can practically hear your arteries harden!But SOOOO good!:)”

  • “Absolutely wonderful, I really enjoyed this. Of course I really enjoy anything with salmon. Since it wasn’t listed for quantity, I used 4 oz smoked salmon, and also found the sauce carries further than 1/2 pound of fett. You can easily use a full pound. Wonderful, creamy flavor goes very well with the salmon. Highly recommended.”

  • “i work on deep water drill ship in the gulf of mexico as an exec steward. we prepared this recipe to feed 150 people. it was a hit! we used a chicken stock / heavy cream based sauce with the cream cheese, it gave the dish a bold body. we are looking forward to using the base with other seafood and evan chicken!”

  • “I really enjoyed tasting that recipe… the taste is wonderfull and the recipe is very simple… My guest all asked for me to write it down for them to bring home…. but I’m tinking about keeping the secret a little bit longer …thanks for sharingStephanie”

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