Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) fettuccine or linguine
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely minced (about 1/4 cup / 35 g)
- 2 garlic cloves, finely grated or minced
- 3/4 cup (180 ml) heavy cream
- 1 tsp finely grated lemon zest
- 2 tbsp (30 ml) fresh lemon juice
- 1 cup (140 g) frozen peas
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill, plus more for garnish
- 6 oz (170 g) smoked salmon, torn into ribbons
- 1/3 cup (30 g) finely grated Parmesan (optional)
- 2–6 tbsp reserved hot pasta water (as needed)
Do This
- 1) Boil salted water; cook pasta until al dente. Reserve 1 cup pasta water.
- 2) In a large skillet, warm olive oil + butter over medium heat; soften shallot 2 minutes, then add garlic 30 seconds.
- 3) Stir in cream, lemon zest, salt, and pepper; gently simmer on low 2 minutes (do not boil hard).
- 4) Add peas; cook 2–3 minutes until hot and bright green.
- 5) Toss in drained pasta; loosen with reserved pasta water until silky.
- 6) Off heat, add dill and fold in smoked salmon ribbons.
- 7) Finish with lemon juice (and Parmesan if using); serve right away with extra dill.
Why You’ll Love This Recipe
- Fast but special: tastes restaurant-y in about 25 minutes.
- Bright and creamy: lemon zest and juice keep the sauce light and fresh.
- Great texture: silky pasta, sweet peas, and tender ribbons of smoked salmon.
- No-fuss: the sauce comes together in the same time the pasta cooks.
Grocery List
- Produce: 1 lemon, 1 small shallot, garlic, fresh dill
- Dairy: unsalted butter, heavy cream, Parmesan (optional)
- Seafood: smoked salmon
- Pantry: fettuccine or linguine, olive oil, frozen peas, kosher salt, black pepper
Full Ingredients
Pasta
- 12 oz (340 g) fettuccine or linguine
- Kosher salt for the pasta water (about 1 tbsp per 4 quarts / 4 liters water)
- 1 cup (240 ml) reserved hot pasta water (you likely won’t use it all)
Lemon-Cream Sauce with Peas and Dill
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely minced (about 1/4 cup / 35 g)
- 2 garlic cloves, finely grated or minced
- 3/4 cup (180 ml) heavy cream
- 1 tsp finely grated lemon zest (from about 1 lemon)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup (140 g) frozen peas (no need to thaw)
- 2 tbsp chopped fresh dill, plus more for garnish
To Finish
- 6 oz (170 g) smoked salmon, torn into wide ribbons
- 2 tbsp (30 ml) fresh lemon juice (add to taste)
- 1/3 cup (30 g) finely grated Parmesan (optional, for a slightly richer finish)
Step-by-Step Instructions
Step 1: Boil water and cook the pasta
Bring a large pot of water to a rolling boil over high heat (about 4 quarts / 4 liters). Salt it generously (about 1 tbsp kosher salt).
Add 12 oz (340 g) pasta and cook until al dente, usually 9–11 minutes depending on the shape. Before draining, carefully scoop out 1 cup (240 ml) hot pasta water and set it aside.
Drain the pasta well, but do not rinse.
Step 2: Build the flavor base (shallot and garlic)
While the pasta cooks, place a large skillet (12-inch works well) over medium heat. Add 1 tbsp olive oil and 2 tbsp butter.
Once the butter melts and looks foamy, add the minced shallot. Cook, stirring frequently, until softened but not browned, about 2 minutes.
Add the garlic and stir for 30 seconds, just until fragrant.
Step 3: Make a gentle lemon-cream sauce
Reduce the heat to low and pour in 3/4 cup (180 ml) heavy cream. Stir in the lemon zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Let the sauce come to a gentle simmer (small bubbles around the edges), and cook for 2 minutes. Avoid a hard boil, which can thicken the cream too quickly and dull the fresh lemon aroma.
Step 4: Warm the peas until bright and sweet
Add the frozen peas to the sauce. Stir and cook until they are heated through and bright green, about 2–3 minutes.
If the sauce looks very thick at this point, add 2 tbsp of the reserved pasta water to loosen it.
Step 5: Toss pasta into the sauce until silky
Add the drained pasta directly into the skillet. Use tongs to toss thoroughly so every strand is coated.
Add reserved pasta water 1–2 tbsp at a time (usually 2–6 tbsp total) until the sauce looks glossy and lightly coats the noodles. You’re aiming for a smooth, light creaminess rather than a heavy, gluey sauce.
Step 6: Take it off the heat and fold in dill and smoked salmon
Turn the heat off. Stir in 2 tbsp chopped fresh dill.
Gently fold in the smoked salmon ribbons. Keeping the pan off the heat helps the salmon stay silky and tender rather than tightening up.
Step 7: Finish with lemon juice, adjust seasoning, and serve
Drizzle in 2 tbsp (30 ml) fresh lemon juice and toss once more. Taste and adjust with a pinch more salt, pepper, or lemon if you want extra brightness.
If using, add 1/3 cup (30 g) finely grated Parmesan and toss (note: Parmesan makes the sauce richer and slightly less “pure lemon-dill,” but it’s delicious).
Serve immediately in warm bowls, topped with extra dill and a little extra lemon zest if you like.
Pro Tips
- Keep the salmon tender: fold it in off heat so it warms gently without drying out.
- Zest first, then juice: it’s much easier to zest a whole lemon than a cut one.
- Use pasta water strategically: add it a tablespoon at a time until the sauce turns silky and clings to the noodles.
- Don’t boil the cream hard: a gentle simmer preserves a lighter texture and keeps the lemon aroma fresh.
- Dill timing matters: stir it in at the end for the brightest flavor.
Variations
- Swap the greens: replace peas with 2 cups (60 g) baby spinach. Stir it in at the end until just wilted.
- Make it a little spicy: add 1/4 tsp red pepper flakes with the garlic.
- Use crème fraîche: replace the heavy cream with 3/4 cup (180 ml) crème fraîche for a tangier, slightly thicker sauce (thin with pasta water as needed).
Storage & Make-Ahead
This pasta is best eaten right away because cream sauces thicken as they sit and smoked salmon can lose its delicate texture with repeated reheating.
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat gently: Warm in a skillet over low heat with a splash of water or milk (1–3 tbsp) until loosened and just heated through. Avoid microwaving on high, which can make the salmon tougher and the sauce oily.
Make-ahead tip: You can mince the shallot/garlic and chop dill up to 24 hours ahead; keep refrigerated. Cook the dish fresh for the best result.
Nutrition (per serving)
Approximate, based on 4 servings: 620 calories, 28 g protein, 26 g fat, 66 g carbohydrates, 5 g fiber, 780 mg sodium. (Will vary by brand of smoked salmon and whether Parmesan is used.)
