Fettuccine with Smoked Salmon and Lemon Cream Sauce

Fettuccine with Smoked Salmon and Lemon Cream Sauce

Josh and I took a cooking class this past 

fall at Sur la Table on homemade pasta. 

Although, the homemade pasta was delicious

I don't see myself making the pasta from scratch again

for a long, long time. But this past weekend

I bought some fresh pasta at the farmers market

so I thought it was the perfect reason to whip up

this recipe. 

Ingredients

1/2 lb fettuccine 

3 Tbsp butter

1 large shallot-minced

1 cup heavy cream

1/4 cup capers, drained & rinsed

4 oz smoked salmon-use fork to remove from skin

2 tsp lemon zest

2 Tbsp fresh lemon juice

Salt & Pepper

2.5 oz fresh baby arugula-roughly chopped

Shredded Parmesan 

Directions

Prepare pasta according to package and reserve about 1 cup of the pasta water before draining. Drain pasta. 

Meanwhile make the sauce. 

In a skillet over medium heat add the butter. Melt and add the shallot and cook for about 2 minutes. Add cream, capers and smoked salmon. Cook until sauce thickens, about 3 minutes. Reduce heat. Stir in lemon zest and juice. Season with salt and pepper. 

Add cooked fettuccine to the skillet and toss to coat with the sauce. If sauce is too thick add some of the reserved pasta water to loosen the sauce. Fold in the arugula. 

Serve topped with shredded Parmesan and freshly ground pepper.