Fettuccine with salmon in creamy sauce - recipes, cooking secrets

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Prepared by: Ju Lia

07/21/2016 Cooking time: 25 min

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If you love pasta and seafood, this recipe is for you. Here you will learn how to cook fettuccine with salmon in a creamy sauce. Pasta with a delicate sauce with red fish is ideal for dinner.

Fettuccine with salmon and cream sauce

To make fettuccine with salmon in creamy sauce as Italian as possible, prepare the dish yourself from scratch. Start by kneading the dough, continue by preparing the most tender salmon in a creamy sauce. Enjoy the end of the process - an aesthetically pleasing presentation. Only this, home-cooked recipe for fettuccine with salmon in creamy sauce can compete with analogues from the best Italian restaurants.

Required for the dish:

Salmon fillet – 200 gr.;
Cream – 150 ml;
Onions – 1 pc.;
Tomato – 1 pc.;
Garlic – 2 cloves;
Olive oil – 3-4 tbsp. l.;
Dried or fresh thyme - a pinch of chopped;
Parmesan – 50-70 gr.;
Salt, pepper - to taste.

Fettuccine with salmon and cream sauce

Preparation:

Experienced housewives begin preparing fettuccine with salmon in creamy sauce in the early morning or evening. It all depends on whether it will be dinner or lunch. Such a long period is necessary for the test. Freshly mixed, it should sit in the refrigerator for several hours. Then it acquires an ideal consistency and uniform texture.
The dough itself is prepared as simply as possible. To do this, you can use a bread machine, blender or mixer with a dough attachment. You can also knead by hand.
For the recipe for fettuccine with salmon in creamy sauce, start by combining the eggs and the specified amount of flour. Use the highest grade fine grind.
Add a pinch of salt and mix thoroughly to a loose consistency.
If you use a machine, literally 2-3 minutes, manually it will take about 7 minutes.
Remove the workpiece and continue thoroughly kneading until it has a uniform, smooth texture on the table. Do not use too much flour, otherwise you will get a “clogged”, dry dough for fettuccine with salmon in a creamy sauce. The recipe now needs to be interrupted for at least 30 minutes.
Wrap in film and place in the refrigerator. It is best to leave it overnight or 6-8 hours.
Take out the dough, divide into 4 parts. 1 use. Place the remaining 3 in the refrigerator.
Roll out to a thickness of 1.5 mm, cut into thin strips. Prepare as many strips as required.
Dust the strips generously with flour, place on a cutting board, and place in the refrigerator.
Bring water to a boil to cook the fettuccine. The pasta will continue to simmer with the fish in the creamy sauce. Therefore, we need the “aldente” state. Use water in proportion: per 100 g. fettuccine 1 l. boiling water and 10 gr. salt.
While the water is boiling, prepare the fish.
Wash and cut the salmon into thick strips.
Peel the onion and cut into small cubes.
Heat a frying pan with 1-2 tablespoons of olive oil. Fry the onion until translucent.
Add fish pieces to the onion on fettuccine with salmon in creamy sauce.
The recipe involves frying for literally a minute on both sides.
Sprinkle the fish with thyme.
Add cream, a pinch of salt, stir, cover and simmer over low heat for up to 5 minutes.
Cook the prepared fettuccine strips in boiling water until al dente. To determine the degree of readiness, we recommend trying a piece of pasta 3-4 minutes after boiling.
Place in a colander and rinse the cooked fettuccine with cold water. Gently mix with salmon in cream sauce.
Simmer everything together for literally 2-3 minutes, serve hot.

How to cook

Homemade egg pasta

Ingredients:

300 g flour;
0.5 teaspoon salt;
2 large chicken eggs + 3 yolks;
2 tsp. olive oil;
Corn flour for rolling.

Cooking method:

Pass the flour and salt through a sieve onto a clean work surface (such as a countertop) in a mound shape, making a well in the center, making sure the flour “walls” are high. Beat in the eggs, egg yolks and olive oil and sprinkle.
Using the fingertips of one hand, gradually stir in the eggs in a circular motion. The dough will become less sticky. You can add a little water if the mixture is too dry. Using both hands, form the dough into a firm ball and knead for 5 minutes until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Divide the dough into 4 parts and place 1 part on a work surface dusted with cornmeal (cover the remaining pasta to prevent it from drying out). Using a rolling pin, roll the dough out thinly into a large rectangle. Make sure the dough doesn't stick.
Cut the dough into long thin strips with a sharp knife. To do this, roll up the rolled out rectangle, carefully trim the ends and cut them at 5mm intervals. Unroll each piece and dust with just a little flour. Set aside until ready to cook.

Classic recipe

Ingredients:

3 salmon fillets;
3 tbsp. l. teriyaki sauce;
1 tbsp. l. honey;
2 tbsp. l. sesame oil;
Zest of one lime;
250 g fettuccine;
1 bunch of green onions;
1 red chili;
125 g green peas in pods;
200 g champignons;
Soy sauce;
Sesame seeds.

Cooking method:

Place salmon fillets in a bowl with teriyaki sauce, honey, 1 tablespoon sesame oil and zest. Marinate for 10 minutes.
Cook pasta until soft, drain.
Finely chop the green onions, chillies, green peas and mushrooms. Heat 1 tablespoon of sesame oil in a frying pan and fry the chopped vegetables for a few minutes, then add a little soy sauce and the cooked fettuccine. After two minutes, remove and set aside.
Heat a frying pan over medium heat. Roll the salmon fillet in sesame seeds and fry for 3-4 minutes on each side until cooked through. Remove the salmon from the pan, pour in the marinade and bring to a boil, then add the pasta with the fried vegetables. Stir. Divide into portions and place salmon on top.

In creamy sauce

Ingredients:

180 g fettuccine;
1 tablespoon olive oil;
1 small onion, finely chopped;
130 ml heavy cream;
1 tablespoon horseradish;
Zest of one lemon;
1 tablespoon capers, rinsed;
140 g smoked salmon, cut into strips;
A handful of spinach leaves.

Cooking method:

Cook fettuccine in a large saucepan of salted boiling water for 8 to 10 minutes until al dente. Meanwhile, heat the olive oil in a frying pan and fry the onion for 10 minutes until translucent.
Add cream, horseradish and lemon zest. Cook for 4 minutes, adding a little water if required. Add capers, smoked salmon and spinach leaves. Season with freshly ground black pepper.
Toss the pasta in a deep bowl with the cream sauce and salmon, place on plates and serve with lemon wedges.

On our website you will also learn how to properly cook Italian spaghetti with shrimp and pesto sauce.
Have you ever tried pasta with sea cocktail in creamy sauce? In this article you will find a detailed recipe for a delicious dish.
How to make real ravioli at home? Find a few secrets from Italian chefs here: .

Fettuccine pasta with salmon in creamy sauce step by step

Ah, the Italians... These “hot” people simply cannot imagine their life without such a dish as pasta. Italians cook it with meat, chicken, vegetables, seafood, mushrooms, and cheese. Today our culinary theme is fettuccine with salmon - this is one of the most delicious varieties of Italian “fish” pasta. Are you ready to master this delicious dish?! We think that your answer sounded like: “Yes.” Let's figure out how to cook fettuccine with salmon in creamy sauce!

Our recipe for fettuccine with salmon today does not require you to prepare the “pasta” for fettuccine yourself; you can purchase ready-made fettuccine in the store. If you haven’t found such pasta, then tagliatelle, spaghetti or pappardelle can easily come to your rescue. Some of you probably thought that the combination of milk and fish is not a good thing and can lead to an upset stomach. Nothing of the kind, creamy fish fettuccine pasta will not cause any eating disorder, we assure you of that! Let's move on to the ingredients needed to prepare the dish.

Ingredients for creamy fish paste

Cooking fettuccine requires the following list of products:

Fettuccine - 2-3 nests per person.
300 grams of salmon, it is better to choose a lightly salted variety of fish.
150 gr. parmesan, if you can’t find one, then take any other hard cheese.
A glass of 20% cream.
A sprig of cherry tomatoes.
A bunch of parsley, green onions.
A few garlic cloves.
70 gr. butter.
Salt and seasonings to your personal taste
Olive oil by eye.
A glass of white wine.

The list of ingredients is revealed, all this will help you independently master the preparation of the correct fettuccine, such as the true Italians prepare.

A session of cooking fettuccine pasta according to an Italian recipe

Now we will walk you through the process of cooking at home step by step, there is nothing complicated, but you will have to tinker a little.

The culinary scheme is as follows:

Cooking begins with cooking the pasta “nests”; to do this, pour water into a saucepan, throw salt into the water and put it on fire. The exact time schedule for cooking fettuccine is described on the packaging of pasta; follow the instructions strictly. Failure to follow the recommendations can lead to “overcooking” of the pasta and then your dish will not be successful. Cooking is finished, place the fettuccine in a colander and wait until the water is completely drained.
We move on to the fish fillet, immediately remove the skin from the fish, and then proceed to slicing. You need to cut the fillet into cubes.
Place a frying pan on the fire, and pour olive oil into the frying pan, pour it over the eye. We also send there a 70 gram piece of butter.
Quickly chop the washed green onions, and then pour them into the frying pan with the sizzling mixture of oils. The fire should be low when frying, fry the onions, now throw in the chopped fish fillets, mix everything and fry for 4 minutes.
We cut the washed cherry tomatoes into quarters and throw them into a frying pan with onions and salmon, stirring all this culinary beauty. We also fry minced garlic, which can be obtained by passing the slices through a special garlic press.
It's time to add cream, salt and seasonings. Turn up the heat on the stove a little more and simmer the whole mixture for about 10 minutes. Before finishing cooking, pour a glass of white wine into the pan.
The water from the “pasta” has gone, you can transfer the future fettuccine pasta to a beautiful plate, and spread the creamy-fish-vegetable mixture on top of the pasta.
We take a grater and three Parmesan cheeses, thoroughly sprinkle our delicious fettuccine with salmon in creamy sauce with the finished cheese “crumbs”.

Well, that’s all, we’ve mastered the recipe for fettuccine with salmon! And if you haven’t decided to start cooking, then just look at the photo of the finished dish and you’ll definitely want to go to the kitchen to start conjuring fettuccine. Delicious and aromatic fettuccine pasta, prepared according to our clear instructions, will be a magnificent, and most importantly delicious, decoration for any table. You can serve pasta to a romantic evening table, or treat your family and friends to a hearty dish at family gatherings. Well, someone will delight their picky-eating children with fettuccine pasta with salmon in cream sauce. Choose for yourself for whom and for what occasion to cook, and all we can do is wish you buon appetito!

Selection of products for dinner

To please your loved ones with Italian food, the first thing you need to do is choose high-quality pasta.

Here are a few simple rules for shopping selection:

Carefully study the packaging : the protein content of high-quality pasta should be at least 10%.
Real pasta is always a little rough . This is an indicator of quality: the manufacturer prepares such a paste using a bronze matrix through which the dough is squeezed out. The texture is porous and sauces are absorbed better, as opposed to smooth.
In Russia they sell real Italian products along with domestic ones. Look on the packaging for the manufacturer's address. Italian names on the packaging are far from an indicator.
Italian fettuccine in the traditional recipe is prepared from durum wheat - this is a guarantee of quality.
Price. Remember, even a highly promoted domestic brand will not cost more than an imported product.

In order not to make a mistake in choosing salmon, just follow a few simple instructions:

Fresh fish should smell like the sea , and not “fish”, as is commonly believed.
The color of the carcass should be soft pink , not pale, and certainly not dark red.
A fish with a head is an indicator of a conscientious seller who does not try to hide the age of the fish.
The fillet pieces are easier to select. When you press on the pulp, the formed depression is quickly restored. The flesh of a good fish is quite elastic.
Vacuum packaging is the best option to buy.
And, of course, the deadlines for final use - we should never forget about them.

Fettuccine with salmon in cream sauce

Homemade fettuccine pasta with salmon and cream sauce

Ingredients for creamy fish paste

Cooking fettuccine requires the following list of products:

Fettuccine - 2-3 nests per person.
300 grams of salmon, it is better to choose a lightly salted variety of fish.
150 gr. parmesan, if you can’t find one, then take any other hard cheese.
A glass of 20% cream.
A sprig of cherry tomatoes.
A bunch of parsley, green onions.
A few garlic cloves.
70 gr. butter.
Salt and seasonings to your personal taste
Olive oil by eye.
A glass of white wine.

The list of ingredients is revealed, all this will help you independently master the preparation of the correct fettuccine, such as the true Italians prepare.

A session of cooking fettuccine pasta according to an Italian recipe

Now we will walk you through the process of cooking at home step by step, there is nothing complicated, but you will have to tinker a little.

The culinary scheme is as follows:

Cooking begins with cooking the pasta “nests”; to do this, pour water into a saucepan, throw salt into the water and put it on fire. The exact time schedule for cooking fettuccine is described on the packaging of pasta; follow the instructions strictly. Failure to follow the recommendations can lead to “overcooking” of the pasta and then your dish will not be successful. Cooking is finished, place the fettuccine in a colander and wait until the water is completely drained.
We move on to the fish fillet, immediately remove the skin from the fish, and then proceed to slicing. You need to cut the fillet into cubes.
Place a frying pan on the fire, and pour olive oil into the frying pan, pour it over the eye. We also send there a 70 gram piece of butter.
Quickly chop the washed green onions, and then pour them into the frying pan with the sizzling mixture of oils. The fire should be low when frying, fry the onions, now throw in the chopped fish fillets, mix everything and fry for 4 minutes.
We cut the washed cherry tomatoes into quarters and throw them into a frying pan with onions and salmon, stirring all this culinary beauty. We also fry minced garlic, which can be obtained by passing the slices through a special garlic press.
It's time to add cream, salt and seasonings. Turn up the heat on the stove a little more and simmer the whole mixture for about 10 minutes. Before finishing cooking, pour a glass of white wine into the pan.
The water from the “pasta” has gone, you can transfer the future fettuccine pasta to a beautiful plate, and spread the creamy-fish-vegetable mixture on top of the pasta.
We take a grater and three Parmesan cheeses, thoroughly sprinkle our delicious fettuccine with salmon in creamy sauce with the finished cheese “crumbs”.

Fettuccine in Russian style

Italian pasta will help diversify your daily home menu. A worthy alternative to salmon fillet is chicken breast. It must first be boiled until tender. If you don't have fresh tomatoes on hand, you can use tomatoes canned in their own juice.

Advice! The more herbs and spices you add, the tastier the fettuccine will be.

Compound:

2 pcs. chicken fillet;
2 tbsp. l. refined olive oil;
300 g pasta;
3 pcs. garlic cloves;
1-2 pcs. fresh tomatoes;
basil sprig;
100 ml cream.

Selecting ingredients and cooking tools

The main ingredients needed to prepare seafood pasta in a creamy sauce are, of course, pasta and seafood.
The choice of these products should be approached carefully. “Sea reptiles” can be taken both fresh and frozen, either individually or in the form of a cocktail. Any recipe for pasta in a creamy sauce can be prepared with mussels, shrimp, cuttlefish, octopus, squid or a combination of these, which is included in a seafood cocktail. Carefully check the expiration date on the packaging!

You can choose any pasta you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta is not too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat.

For cream sauce, both cream (20 or 10%) and sour cream are suitable. For seasonings, you will need the so-called Italian (Provencal) herbs - savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg.

If you like vegetables, then take tomatoes or bell peppers. In some recipes you will also find olives. Other additional ingredients may include hard cheese. Also, do not forget to check the availability of olive or sunflower oil in your kitchen.

As for the tools, you will need a container for cooking the pasta and a thick-walled frying pan with a lid for preparing the sauce.

Short pasta will fit into any pan, while spaghetti will need a pan that will fit it at least halfway up. At first they will stick out from the pan, but then the lower part will soften, and gradually the entire length of the pasta will be submerged in water.

And, of course, you need ordinary kitchen utensils - knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for stirring seafood.

How, when and what to serve with

Fettuccine goes very well with various fish and tomato sauces.

The dish can be served with any meat, fish, mushrooms and vegetables . When it comes to Italian pasta with fish, everyone’s favorite sea delicacy comes to mind - red salmon fish - a combination recognized by the best gourmets.

Useful tips and tricks

Fettuccine with shrimp in creamy sauce is obtained with the required taste and texture, subject not only to the preparation rules, but also to the selection of quality ingredients:

Basics of selection and processing of ingredients Characteristics of actions Buy only real fettuccine The original product is sold with the “A” mark on the packaging. Also, the products must have a smooth surface and a bright yellow color. Fettuccine needs to be boiled in a sufficient amount of liquid. The correct proportions are 100 g of pasta per 1 liter of water. Follow the rules for boiling Fettuccine should be placed only in boiling water and cooked for no more than 5 minutes Add vegetable oil (odorless) during the cooking process (into the water) Oil will prevent the pasta from sticking together when boiling Fettuccine should be slightly undercooked The pasta will reach readiness from the heat of the creamy sauce

If the products are boiled until cooked, the heat of the gravy will cause them to lose their desired texture. You need to boil fettuccine in a wide pan. During the cooking process, it is important that the pasta floats freely in the water. Ready-made fettuccine does not need to be washed. When washed, pasta loses most of its beneficial properties and the taste of the product deteriorates. Buy only high-quality shrimp Shrimp should be purchased in sealed packaging. They should be about the same size

The shrimp shell should be smooth, without dark spots. Frozen shrimp need to be defrosted properly. Initially, the seafood should be placed in a dish and left in the refrigerator for about 4 hours. Then drain the thawed water from the dish and leave the shrimp to defrost in a warm place. Boil the shrimp in water with added salt for approximately 5-9 minutes (depending on the size of the shrimp). If the product is overcooked, it will become rubbery in texture. Before boiling, the shrimp must be peeled. To facilitate the process, thawed shrimp should be poured with boiling water. It is recommended to leave boiled shrimp in boiled water for approximately 10 minutes. Due to its presence in the broth, the product turns out more juicy. Do not add salt to the finished dish. The salt will not dissolve and will spoil the taste of the sauce. Instead of salt, it is recommended to use soy sauce (it is enough to lightly sprinkle the finished dish). Serve the dish on heated plates. Fettuccine with sauce is recommended to be consumed not only fresh, but also hot. To prevent the dish from cooling down longer, it should be placed on a preheated plate.

The creamy sauce should have a medium thick consistency. If the gravy turns out to be liquid, then it must be boiled for about 2-3 minutes with the addition of starch or wheat flour. Additionally, to create the dish, it is recommended to use large shrimp; they have a more pronounced aroma and taste, and are more convenient to peel from the shell. To make the finished dish look more colorful, you can use multi-colored fettuccine for cooking.

Features and varieties

Fettuccine is a type of long pasta.

They are different from the spaghetti we know: fettuccine is cooked harder, it is flat like ribbons and thicker, and unlike spaghetti, it is almost never added to broths.

Like other pastas, fettuccine can vary in color .

A conscientious manufacturer uses natural dyes : beets for red, carrots and pumpkin for orange, purple cabbage for lilac, spinach for green.

It tastes no different from regular pasta, but gives the dish an originality and a sense of celebration.

The second stage of preparation - boil the fettuccine and assemble the dish

We believe that there is no need to write out a detailed recipe for how to boil pasta.
Everyone knows this; everyone has cooked spaghetti at home at some point. The same thing happens with fettuccine. All the preparation details are usually written on the packaging. We also heat the water and put the pasta in it, then wait a certain amount of time. This amount is indicated on the packaging, often in two versions. We need to cook until al dente. This is the state of the product when its center remains raw and the edges are completely cooked. Firstly, this option is much more dietary. And secondly, according to the recipe, we simply need this degree of readiness. After all, we will be adding pasta to the finished creamy sauce. By the time our fettuccine is cooked, the creamy sauce will be long ready. All water must be drained from the noodles. And put the pasta itself in a saucepan. They need to be thoroughly mixed in the creamy sauce so that the sauce and salmon are evenly distributed throughout the entire dish. It should be served immediately after preparation. If you wish, you can sprinkle grated Parmesan cheese on top of each serving. Your family and friends will be very happy to have this time, and you yourself will feel that it was not in vain that you spent so much time in front of the stove. Sometimes cooking can be a joy, and this recipe is just that. Therefore, you will definitely come back to it and cook it again. Good luck to you in this difficult matter. Don't forget that you can safely experiment with the recipe. Bon appetit!

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Basic

pasta
Cellentani Barilla

Ingredient

Pasta, noodles and vermicelli are products that no family menu can do without. The history of pasta goes back centuries.

To learn more

500 g

salmon fillet

Salmon fillet is a versatile product that can be prepared quickly. This fish contains a large amount of protein, which is very easily digestible.

To learn more

300 g

lightly salted salmon

Ingredient

Lightly salted salmon can be called a delicacy, and not a cheap one at that. Therefore, many housewives prefer to cook lightly salted salmon at home using proven recipes.

To learn more

50 g

freshly ground pepper mixture

taste

Fettuccine in Italian

If you want to have a small celebration at home, prepare a real Italian dish. To do this, you will have to buy pancetta, fettuccine and Parmesan cheese at the supermarket. You can also use ready-made cream sauce. If you are afraid of such strange ingredients, replace them with familiar products. Fettuccine can be replaced with spaghetti, pancetta with bacon, and Parmesan with Russian cheese. Heavy cream is suitable for making the sauce.

Compound:

0.2 kg fettuccine;
0.2 kg of fresh champignons;
100 g pancetta;
1-2 pcs. garlic cloves;
150 ml cream;
1.5 tbsp. l. refined olive oil;
100 g Parmesan cheese;
herbs and spices - to taste.

On a note! It is not recommended to add salt to this dish, since the bacon and cream sauce already contain this ingredient.

History and description

Such a product as pasta appeared in Sicily back in 1000 AD. Cicero and Horace described a dish that consisted of flour and water, boiled in salty sea water.

The Etruscans also came up with various tools for its preparation.

But the parents of fettuccine and her relatives were Greeks living at that time in the territory of modern Italy.

Currently, fettuccine pasta looks like flat noodles 1 cm wide . It is also called “ribbon”.

A variety of sauces and dressings for this dish are prepared: fish, meat, vegetables, cream, mushrooms and even seafood, which is rich in the Mediterranean Sea.

INTERESTING: In Ancient Greece there was a word “pasta”, which translated means “flour with sauce”.