Last Updated on July 27, 2020 by YourFoodBuddy
Farfalle with salmon and cream is so simple to prepare that every occasion is good to bring it to the table! It is a cherished dish especially by those who prefer fish and by those who have little time to cook. Get all the ingredients together and in less than half an hour you’ll have a nutritious and comfy meal with an appealing aspect.
Salmon farfalle with cream has “almost” become a classic pasta dish next to Tomato Spaghetti with Basil and Parmesan, Spaghetti Carbonara, or the Creamy Fettucini. The recipe pasta with salmon and cream is one of the most loved main courses in my family for its creaminess and fine texture.
Bowtie pasta with salmon and cream is a delicious dish that we have all tasted at least once in our life. Like all traditional recipes, this one can also undergo different variations based on personal tastes and habits. Simple recipes using a few simple ingredients usually turn into exquisite dishes. Think of any Italian pasta recipes, they are all mind-blowing in terms of taste yet so basic in terms of ingredients. The secret to success pasta lays in its fresh and best quality ingredients.
Ingredients for the creamy farfalle with salmon
Penne with salmon and cream is a quick first course that can be made with fresh or with smoked salmon. I always go for fresh fish, yet, you may use that smoked salmon from your fridge and have no regrets.
In this recipe, I have completed the taste with a few smashed garlic cloves which, if desired, can be replaced with chives, fennel, or pink pepper berries. I know people who use vodka in this pasta salmon recipe, but I don’t. I like to keep things simple, at least in the case of the pasta dishes.
The creamy consistency and the very fine taste are offered by the heavy cream added at the end of the cooking process. I recommend using fat heavy cream as for it not to split when added to the still cooking salmon in the skillet.
Least but not last, the all-present salt and ground black pepper. For this recipe the black pepper is a must, it complements the taste of the cream in a specific, perfect way.
How to cook farfalle with creamy salmon?
Preparing an excellent dish of farfalle, the bowtie shaped pasta, with salmon and cream is very simple, and it will take less than 30 minutes of your time. Let’s start by taking a large pot, then fill it with water and put it to a boil. You need to have that ready for whenever it’s the time to cook the farfalle. Always follow the package instructions, it will guide to get the best al dente pasta. Al dente means that the pasta is cooked at its 80%, the 20% left will soak in the sauce, making the dish scrumptious. Is there anything more appetizing than pasta in a creamy and aromatic sauce?
In the meantime, focus your attention on the creamy pasta sauce. Take a large skillet and put it on the stove. Cut 2 cubes of butter and put it to melt, stay on low heat. Peel a few garlic cloves, crush them with the side of the knife and add them to the melted butter. The aroma is already inviting. Don’t get distracted. Cut the salmon in small pieces, any shape of the cut is oik. The smaller the pieces the sooner it will get cooked and vice-versa.
When the garlic has browned a little bit, add the salmon pieces and mix. Salmon is a fish that is done in a very short time. Let it cook for about 3 minutes then pour in the heavy cream and adjust with a pinch of salt and pepper. Let the salmon cook for some 5 minutes over medium-low heat.
As soon as the water starts to boil, add a spoonful of coarse salt and pour in the farfalle. Cook them for the time indicated on the package, taking into account that they must remain al dente. When it is ready, drain the pasta and transfer it to the pan with the creamy salmon sauce.
Mix well as to capture all the flavors and aroma of the cream, pepper, and salmon. It is exquisite, to say the least.
How to serve farfalle with salmon and cream
Transfer the creamy pasta to an elegant serving dish and garnish with finely chopped dill. Serve the farfalle as soon as it is ready.
How to store farfalle with salmon and cream
Store the pasta in an airtight container in the fridge for the second day. Reheat the pasta on the stove or microwave; remember to add a tbsp of heavy cream or a bit of water when reheating.
- For a delicate result, use fresh fish. However, if you want a strong and intense flavor, season the pasta with smoked salmon. In this case, do not add salt to the sauce.
- Dill can be replaced with alternative but equally valid aromatic herbs such as chives, wild fennel, and parsley.
- You can add half a shot of whiskey, vodka, or classic white wine, it is also excellent for flavoring the dressing.
Farfalle with salmon and cream
- 4 oz salmon fillet fresh or smoked
- 1 cup heavy cream
- 2 tbsp butter
- 3 cloves garlic
- 2 threads dill
- 10 oz farfalle pasta dry
- Take a large pot, then fill it with water and put it to a boil
- In the meantime, clean and cut the fish in small pieces
- Put a skillet to heat, add the butter
- Peel the garlic, crush it well and add it to the melted butter
- Let the garlic get light brown on low heat (about 2 minutes)
- Add the salmon and mix. Add salt and pepper. Let cook on the stove for 3 minutes
- Pour in the heavy cream. Taste for salt and pepper
- Salt the water for the pasta and pour the farfalle when the water is boiling
- Cook according to the package instructions
- When pasta cooks to the al dente, drain it and pour the bowtie pasta into the creamy salmon sauce
- Mix pasta with sauce and sprinkle some chopped dill on top
- Serve with pleasure