Sun-Dried Tomato Smoked Salmon Pasta

No ratings yet

Made entirely in one pot in under an hour, this sun-dried tomato smoked salmon pasta is easy to pull together on a weeknight and loaded with tangy tomatoes and smoked salmon in the most incredible creamy sauce.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 355kcal

Ingredients

1 tablespoon unsalted butter
1 medium shallot, minced
2 medium cloves garlic, minced
1/2 cup dry white wine
4 cups chicken broth
1 (16 oz) box pasta (or shape of your choice)
1/3 cup heavy whipping cream
1 teaspoon grated lemon zest
1 cup firmly-packed baby spinach
1/2 cup oil-packed sun-dried tomatoes, finely chopped
8 oz smoked salmon, torn into bite-sized pieces
2 tablespoons fresh minced parsley
Salt and pepper to taste

Instructions

Heat a Dutch oven or large high-walled skillet over medium heat. Add butter and swirl to coat bottom of pan.
Add shallot and garlic and saute 2-3 minutes until translucent. Add white wine and cook until wine is reduced in half. Increase heat to medium-high, add chicken broth and pasta and bring to a simmer.
Reduce heat to medium and simmer pasta 10-12 minutes stirring occasionally until pasta is tender and most of liquid is evaporated.
Reduce heat to low and fold in whipping cream, lemon zest, spinach, sun-dried tomatoes, smoked salmon, and parsley. Cook an additional 2-3 minutes until evenly combined and heated through.
Season pasta with salt and pepper to taste and serve warm. Enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 4 days.

Nutrition