Name: Smoked Salmon Pasta
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: Kosher salt; 12 oz. dried small short or tubular pasta such as campanelle or shells; ¼ cup extra-virgin olive oil; 1 large shallot, thinly sliced into rings; 3 Tbsp. capers, drained and roughly chopped; 1 cup heavy cream; 3 Tbsp. unsalted butter; ¼ lb. hot smoked salmon, flaked; The zest and juice of 1 medium lemon; ⅓ cup roughly chopped fresh dill; Freshly ground black pepper

Flaky smoked salmon medium shell pasta chopped capers and sprigs of dill in bowls.

Photo by Travis Rainey, Food styling by Leslie Raney Garetto

This creamy smoked salmon pasta recipe is elegant enough to serve to company but quick and easy enough to make on a weeknight. Opt for short or tubular pasta shapes, such as shells, campanelle, or mini penne, over long noodles like linguine, fettuccine, or tagliatelle. You want lots of nooks and crannies to trap the cream sauce and give each bite rich flavor.

Save your lox and cold-smoked salmon for bagels; you want the firmer, flakier texture of hot-smoked salmon here. For easy cleanup, you’ll boil the pasta first, then build the sauce in the same pot. But, if you just can’t wait, go ahead and cook the shallot, capers, and cream in a large skillet while the pasta cooks, then transfer the mixture to the drained pasta (remember to reserve some pasta water) to combine. Finish the creamy sauce with lemon zest and juice for bright flavor—just be sure to reserve the lemon juice until the dish is off the heat to keep its vibrancy. If you’re not into dill, any soft herb can take its place; try basil, chives, or tarragon. Pair this creamy pasta with a dry white wine or crisp seltzer.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

Kosher salt

12 oz. dried small short or tubular pasta such as campanelle or shells

¼ cup extra-virgin olive oil

1 large shallot, thinly sliced into rings

3 Tbsp. capers, drained and roughly chopped

1 cup heavy cream

3 Tbsp. unsalted butter

¼ lb. hot smoked salmon, flaked

The zest and juice of 1 medium lemon

⅓ cup roughly chopped fresh dill

Freshly ground black pepper

Preparation

Step 1
Bring a large pot of heavily salted water to a boil. Cook 12 oz. dried small short or tubular pasta such as campanelle or shells until al dente, about 1 minute less than package instructions. Reserve 2 cups of pasta water, strain in a colander, and set aside.
Step 2
Add ¼ cup extra-virgin olive oil to the empty pot and heat over medium-high heat. Add 1 large shallot, thinly sliced into rings and cook, stirring often, until translucent but not browned, about 3–5 minutes. Add 3 Tbsp. capers, drained and roughly chopped and cook, stirring often, until capers are sizzling, about 1 minute. Add 1 cup heavy cream and bring to a simmer. Add the pasta and 3 Tbsp. unsalted butter and stir, adding the reserved pasta water ¼ cup at a time as needed until creamy and emulsified. Remove from heat and stir in ¼ lb. hot smoked salmon, flaked, the zest and juice of 1 medium lemon, and ⅓ cup roughly chopped fresh dill. Taste and add kosher salt and freshly ground black pepper as needed.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto
Editor’s note: An earlier version of this smoked salmon pasta recipe was first printed in August 2004. Head this way for more of our favorite pasta dishes →