This richly flavorful Smoked Salmon Fettuccine Alfredo is a shining example of simple ingredients combining to make extraordinary dishes! All of the basics are here for an outstanding fettuccine alfredo, but the smoked salmon takes the depth of flavor to new levels! Truly the easiest of meals to take from a comfort food family favorite to a "Wow!" meal!
4-6ozsmoked salmon(4 ounces if mixed in, 6 ounces if you'd like to garnish with more when serving)
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Boil the pasta in a large saucepan or pot of salted water according to the package instructions. For perfectly al dente pasta, check the pasta texture 1-2 minutes before the full cooking time (per boxed instructions). Remove from heat when done, drain pasta, and set aside.
In a large frying pan or non-stick skillet, warm the heavy cream over medium heat. Once the cream is warmed (and has formed a skin over the top) add the butter and melt into the cream.
Add the grated Parmesan and Romano cheeses (you can also use Parmesan cheese, or a Parmesan and Romano blend) stirring until the cheese is fully melted. Add the garlic powder, taste, and add salt and pepper if desired.
Add the smoked salmon (flaked or cut into small pieces) into the sauce once the cheese is melted and simmer for 2 minutes, or until the alfredo sauce thickens slightly.
Toss the pasta in the alfredo sauce, either in the skillet with the sauce, or add the sauce to the saucepan of pasta. Coat thoroughly and serve immediately.
Portion out the smoked salmon fettuccine alfredo and garnish with more smoked salmon, fresh dill weed, and freshly grated Parmesan cheese.