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Linguine with Smoked Salmon in Cream Sauce

Makes: 4 servings
Start to Finish 25 mins
Linguine with Smoked Salmon in Cream Sauce
  • 8  ounces  packaged dried linguine, fettuccine, or spaghetti
  • 6  ounces  thinly sliced smoked salmon (lox-style) or cooked fresh salmon
  • 2  green onions, thinly sliced (1/4 cup)
  • 1  clove garlic, minced
  • 1  tablespoon  margarine or butter
  • 1  cup  whipping cream
  • 1  tablespoon  snipped fresh dill or 1 teaspoon dried dillweed
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  teaspoon  pepper
  • 2  tablespoons  grated Parmesan cheese
  •  Fresh dill sprigs (optional)

1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, cut the salmon into thin bite-size strips; set aside.

3. For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, snipped or dried dill, lemon peel, and pepper. Bring to boiling; reduce heat. Cook, uncovered, at a gentle boil about 5 minutes or until the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.

4. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs. Makes 4 main-dish servings.

Nutrition Facts (Linguine with Smoked Salmon in Cream Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 523,
  • Fat, total (g) 29,
  • chol. (mg) 94,
  • sat. fat (g) 15,
  • carb. (g) 48,
  • pro. (g) 18,
  • sodium (mg) 450,
  • Percent Daily Values are based on a 2,000 calorie diet

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