Fettuccine with Salmon, Peas, Tarragon, and Cream

Two white bowls filled with fettuccine pasta, green peas, and flaked salmon in a creamy sauce are on a white marble surface, with a folded napkin, two forks, and a blue polka dot cloth nearby.

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Fettuccine with Salmon, Peas, Tarragon, and Cream

This pasta dish beautifully combines leftover oven-baked salmon with the convenience of frozen peas, creating a meal that is both simple and sophisticated.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: Easy, Leftovers, Pasta, Peas, Salmon

Servings:

Author: Nicole

Equipment

Ingredients

8 ounces fettuccine
1 tablespoon unsalted butter
1 medium shallot minced
¼ cup white wine optional
1 cup heavy cream
1 cup frozen peas thawed
1 tablespoon minced fresh tarragon
2 cups flaked, cooked salmon
kosher salt and freshly ground black pepper to taste

Instructions

Boil the pasta in a large pot of 3 quarts of water and 1 tablespoon of kosher salt. While the pasta cooks, melt the butter in a small non-stick skillet. Add the shallot and cook until softened, about 2 minutes. Add the wine (if using) and cook until reduced by half, about 2-3 minutes. Add the cream, bring to a simmer, and cook until thickened and reduced to about ¾ of a cup. Set the sauce aside off the heat.
Reserve ½ cup of pasta water, drain the pasta, and return it to the pot. Keep it over a low heat.
Add the cream mixture, peas, and tarragon to the pasta. Gently fold in the salmon and cook, stirring until the sauce clings to the pasta, and the salmon and peas have cooked through. Season with salt and pepper to taste. Enjoy!

Notes

Since leftover salmon is being used, leftovers can be stored in an airtight container for 1-2 days.

Nutrition