This Fettuccine Alfredo with Broccoli and Smoked Salmon isn’t exactly what you’d call a “healthy” dish—unless, of course, we’re talking about healthy for the soul! 😉 The rich, creamy Alfredo sauce is absolutely indulgent and unforgettable. It’s one of those decadent meals that I just have to enjoy at least once a year. Sure, I have plenty of lighter Alfredo recipes, but sometimes, you’ve got to make the real deal!
Despite its luxurious taste, this dish is incredibly quick to prepare. While I wouldn’t label it as the perfect weeknight meal (there are definitely lighter options out there), it’s ideal for those nights when you’re looking to impress—like a cozy dinner date at home. With just a few simple ingredients and minimal effort, you can create a restaurant-quality dish that’s sure to wow your special someone.
So, the next time you’re craving something creamy, rich, and a little indulgent, whip up this Fettuccine Alfredo with Broccoli and Smoked Salmon. It’s worth every single bite! 🍝💖
Boil pasta in a pot of generously salted water in accordance to the package instruction to just under al dente.
Place your broccoli florets into a medium pan with 1/4 cup of water, cover, bring to simmer and steam for 3 minutes or so until still crisp and bright green. Drain and keep warm.
Melt butter in a large pan over medium low heat. Stir in the heavy cream and allow the mixture to simmer very gently for a couple of minutes over the lowest heat, stirring occasionally. Allow this to simmer (again on the lowest heat) until your pasta is ready.
Using tongs, transfer al dente pasta to your sauce, reserving the pasta boiling water and mix it well, ensuring each pasta noodle is coated with the sauce. Sprinkle in the Parmesan and stir until it's melted. Season the sauce with salt and pepper to taste. Cook your pasta in the sauce for a minute or so on the lowest heat. Add some pasta water (a tablespoon at a time), if needed, to loosen the sauce into silky and saucy consistency.
Fold in the broccoli and about 1/3 of your smoked salmon. Divide between 4 plates. Top with the remaining smoked salmon, parsley and more Parmesan, if desired.
Angle hair pasta is my pasta of choice. However, due to it being so thin, it's very easy to overcook it, resulting in it breaking apart. As such, fettuccine is a safer choice.
Ingredients
Directions
Boil pasta in a pot of generously salted water in accordance to the package instruction to just under al dente.
Place your broccoli florets into a medium pan with 1/4 cup of water, cover, bring to simmer and steam for 3 minutes or so until still crisp and bright green. Drain and keep warm.
Melt butter in a large pan over medium low heat. Stir in the heavy cream and allow the mixture to simmer very gently for a couple of minutes over the lowest heat, stirring occasionally. Allow this to simmer (again on the lowest heat) until your pasta is ready.
Using tongs, transfer al dente pasta to your sauce, reserving the pasta boiling water and mix it well, ensuring each pasta noodle is coated with the sauce. Sprinkle in the Parmesan and stir until it's melted. Season the sauce with salt and pepper to taste. Cook your pasta in the sauce for a minute or so on the lowest heat. Add some pasta water (a tablespoon at a time), if needed, to loosen the sauce into silky and saucy consistency.
Fold in the broccoli and about 1/3 of your smoked salmon. Divide between 4 plates. Top with the remaining smoked salmon, parsley and more Parmesan, if desired.
Angle hair pasta is my pasta of choice. However, due to it being so thin, it's very easy to overcook it, resulting in it breaking apart. As such, fettuccine is a safer choice.
