Creamy Lemon Vodka Sockeye Salmon Pasta with Arugula
Salmon paired with pasta seems like a no brainer, but there are surprisingly few recipes that actually combine the two. When we found this recipe, we knew that we'd have to add it to our recipe book and keep it around!
Equipment
- Pasta Pot
- Large Sauté Pan
- Stovetop
Ingredients
Pasta
- 1 lb Pasta Spaghetti, Linguine, Penne, Rigatoni (Anything you have will work!)
- Salt
Salmon
- 1 Tbsp Olive Oil
- 1 ½ lb Sockeye Salmon
- 1 Tsp Salt
- ½ Tsp Black Pepper
Sauce
- 4 Tbsp Unsalted Butter
- 5 Cloves Garlic Thinly Sliced
- 1 ½ C Heavy Cream
- 1 ½ C Half and Half
- 3 Tbsp Vodka
- ½ C Meyer Lemon Juice
- 1 Tbsp Lemon Zest
- 1 Tsp Kosher Salt
- ½ Tsp Black Pepper
- ¼ - ½ Tsp Red Pepper Flakes
- 1 C Arugula
Garnish
- ½ C Parmesan Cheese Shredded
- Red Pepper Flakes
- Lemon Wedges
Instructions
- Cook pasta according to package directions in a large pot of salted water until al-dente. Strain, reserving one and a half cups (or more - see notes) of the cooking water.
- Meanwhile, heat a cast iron pan (or large sauté pan). Cut the salmon into 3-4 pieces to fit into the pan. Season with salt and pepper, coking skin side up for 2 minutes. Flip and for another 3-4 minutes until just cooked and the skin can be easily removed. Set salmon aside and keep warm.
- In the large sauté pan, heat the butter and add the sliced garlic. Cook for 2 minutes, while stirring constantly. Add in the cream, half and half, vodka, lemon juice, and zest. Bring to a simmer. Add in pasta water and cook until thickened slightly, about 4-5 minutes.
- Season with salt, pepper and red pepepr flakes. Add in the cooked pasta and stir until coated well with sauce. Gently stir in the arugula. Cut the salmon into 2 inch sized pieces and gently stir into the pasta.
- Divide into 4-6 servings. Top with parmesan, more red pepper flakes if desired, and serve with a lemon wedge.
Notes
If you don't have salmon, feel free to substitute with shrimp or chicken - both will taste delicious!
If you don't like, or simply don't have arugula, you can substitute with basil. You can also add a little basil mixed in with the arugula to enhance the taste.
To make the dish a little saucier, reserve up to two and a half cups of the pasta water and add it in a little at a time until you reach your desired consistency. You'll need to add a little more seasonings if you do this!
Tried this recipe?Let us know how it was!
