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8 oz. dried egg fettuccini
4 oz. asparagus (about 1-1/2 cups), trimmed and cut into 1- to 2-inch pieces
2 oz. sliced mushrooms (about 1 cup)
2 Tablespoons butter
1 teaspoon minced garlic
1 cup half-and-half
1 cup shredded Asiago or Parmesan cheese
1/4 cup chicken broth
6 to 8 oz. Alaska Smoked Salmon, chunked
Salt and crushed red pepper flakes, to taste


Cook pasta in a pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking time and mushrooms during the last 2 minutes; drain.

While pasta is cooking, melt butter in a large pan. Add garlic; cook and stir 1 minute over medium heat. Reduce heat to low. Stir in half-and-half and cheese until melted. Stir in broth and Alaska Smoked Salmon; heat through. Season to taste with salt and red pepper flakes, if desired. Pour sauce over pasta to serve.

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