Fettuccine with Salmon in Lemon Cream Sauce

INGREDIENTS:

  • 1lb. fettuccine
  • 4 tbsp. unsalted butter
  • 1 pint heavy cream
  • zest and juice of 2 lemons
  • 2 garlic cloves, minced
  • 2 tsp. tarragon, chopped
  • 8 oz. flaked salmon (grilled or baked)
  • salt and pepper, to taste

METHOD:

  • Cook the pasta until al dente. Reserve 1 cup of pasta water. Drain, rinse, and set aside.
  • In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.
  • Add the pasta to the cream sauce and toss. If too thick add some pasta water to the pan.
  • Add the salmon and 1 tsp. tarragon.
  • Serve immediately.

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