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Salmon Pasta with Spicy Cream Sauce Recipe

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4.3 from 12 reviews

This Salmon Pasta with Spicy Cream Sauce is a delightful and flavorful dish combining perfectly roasted salmon with a creamy, zesty, and mildly spicy sauce. Cooked farfalle pasta is tossed in a rich sauce made with butter, heavy cream, white wine, and a blend of spices, then garnished with fresh baby spinach, Parmesan cheese, and optional parsley for a fresh touch. Ready in just 30 minutes, it’s an elegant yet easy meal perfect for weeknight dinners or special occasions.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 12 ounces salmon
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Juice and zest of one lemon

Pasta

  • 10 ounces farfalle (bowtie) pasta

Sauce

  • 2 tablespoons olive oil
  • 1/4 onion, chopped
  • 3 cloves garlic, minced
  • 3 baby bella mushrooms, sliced
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup white wine
  • Crushed red pepper (to taste)
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 cup shredded Parmesan cheese (plus more for garnish)
  • 2 handfuls fresh baby spinach
  • Chopped fresh parsley (optional garnish)

Instructions

  1. Roast the salmon: Preheat your oven to 400°F (200°C). Place the salmon skin-side down on a baking dish. Season it generously with sea salt and black pepper, then squeeze the juice of one lemon over the top. Roast for about 12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). Once done, separate the salmon fillet from the skin and cut into bite-sized pieces.
  2. Cook the pasta: While the salmon roasts, cook the farfalle pasta according to the package instructions in salted boiling water. Drain and set aside for later use.
  3. Prepare the aromatics: In a large skillet over medium-high heat, add 1-2 tablespoons of olive oil. Add the chopped onion and sauté until fragrant and translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms and then add the butter, allowing it to melt while stirring continuously.
  4. Make the spicy cream sauce: Pour in the heavy cream and white wine. Add lemon zest, sea salt, black pepper, cayenne pepper, smoked paprika, and crushed red pepper to taste. Stir everything together until uniform, and bring the mixture to a gentle boil, cooking for approximately 4 minutes.
  5. Simmer and melt cheese: Reduce the heat to medium-low and stir in the shredded Parmesan cheese until it melts into the sauce. Let the sauce simmer for about 5 minutes, stirring every minute to prevent sticking.
  6. Finish the sauce and combine: Turn off the heat and stir in the fresh baby spinach until wilted. Add the cooked pasta and salmon pieces to the skillet and gently toss everything together to coat evenly with the creamy, spicy sauce.
  7. Serve: Garnish with chopped fresh parsley and additional shredded Parmesan cheese if desired. Serve immediately and enjoy this rich, flavorful pasta dish.

Notes

  • Use fresh salmon for the best flavor and texture.
  • Adjust the amount of crushed red pepper and cayenne pepper to your desired spice level.
  • If you prefer a gluten-free meal, substitute the farfalle pasta with a gluten-free variety.
  • White wine can be substituted with chicken broth for a non-alcoholic option.
  • Ensure salmon is cooked to an internal temperature of 145°F for safe consumption.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/salmon-pasta-with-spicy-cream-sauce-recipe/