Description

Pappardelle with Salmon and Shiitake Mushrooms is a rich and comforting pasta dish that combines tender salmon fillets with earthy shiitake mushrooms in a creamy sauce. The wide ribbons of pappardelle perfectly complement the flavors of the fish and mushrooms, making this dish a satisfying and elegant option for dinner.

Ingredients

12 oz pappardelle pasta
2 tablespoons olive oil
2 salmon fillets (about 6 oz each), skinless and boneless
Salt and pepper to taste
1/4 cup all-purpose flour (for dredging)
2 cups shiitake mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup heavy cream
1/2 cup chicken or vegetable broth
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for topping)

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Instructions

For the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Toss the pasta with a little olive oil to prevent sticking.
For the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and break into bite-sized pieces.
For the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Cook the shiitake mushrooms for 4-5 minutes until tender. Add garlic and cook for 30 seconds. Pour in the white wine (if using) and let it reduce for 1-2 minutes.
Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly. Stir in the fresh lemon juice and season with salt and pepper.
To Assemble: Add the cooked pappardelle to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water to loosen it. Gently fold in the cooked salmon.
Serve: Divide the pasta mixture among plates. Garnish with fresh parsley and grated Parmesan cheese if desired.

Notes

For a spicy kick, add red pepper flakes to the sauce.Substitute pappardelle with fettuccine or linguine if needed.To make it gluten-free, use gluten-free pasta and ensure the broth is gluten-free.Feel free to add spinach, peas, or roasted bell peppers to the sauce for extra vegetables.This dish pairs well with a light side salad or roasted vegetables.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 3g
Sodium: 400mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg