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smoked salmon pasta

Creamy Smoked Salmon Pasta (Penne alla Salmone)

This creamy smoked salmon pasta is a modern Italian-inspired dish that comes together in under 30 minutes, yet feels elegant enough for date night. It’s rich, comforting, and layered with flavor thanks to The Spice Girl Kitchen Italian Seasoning and a subtle briny kick from capers and lemon. Serve it with a crisp white wine and enjoy a restaurant-worthy meal at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 8 oz penne (or rigatoni, or pasta of choice)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp The Spice Girl Kitchen Italian Seasoning
  • 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend (plus more to taste)
  • 1/2 tsp red pepper flakes (optional, for a little heat)
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 cup heavy cream
  • 1 lemon, zested and juiced
  • 6 oz cold-smoked salmon, torn into bite-sized pieces
  • 2 tbsp capers, drained
  • 1/2 cup grated Parmesan (plus more for serving)
  • Fresh cracked black pepper, to taste
  • Fresh dill or parsley, for garnish (optional)

Method
 

  1. Cook the pasta until just al dente according to package directions.* Reserve ½ cup pasta water, then drain.**
  2. In a large skillet over medium heat, heat olive oil and butter until shimmering. Add the shallot and cook for 2–3 minutes, until softened but not browned. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the Italian Seasoning, Tri-Salt Blend, and red pepper flakes (if using). Stir to toast the spices slightly, about 30 seconds.
  4. Pour in the white wine and let it simmer for 2–3 minutes, reducing by about half to concentrate the flavor.
  5. Reduce heat to medium-low and pour in the heavy cream. Add lemon zest and juice. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  6. Stir in the smoked salmon and capers, letting the salmon gently warm through — no need to cook it further***. Add Parmesan and stir until melted into the sauce.
  7. Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water as needed to loosen the sauce to your desired consistency. Taste and adjust seasoning with more Tri-Salt or black pepper if needed.
  8. Plate the pasta and finish with extra Parmesan and chopped fresh dill or parsley if desired.

Video

Notes

*Slightly undercook your pasta so it finishes in the sauce and absorbs more flavor.
**This starchy water helps loosen and emulsify the sauce later.
***Cold-smoked salmon is already cured and delicate — it melts into the sauce, giving you all the rich, smoky flavor without overpowering the dish. Look for good quality smoked salmon in the deli section (often labeled as lox or nova)
****See blog post for variations and substitutions.

Tips for Success

  • Use high-quality smoked salmon. Look for thin slices of cold-smoked salmon with a mild, buttery flavor. Hot-smoked or cooked salmon also works but gives a firmer texture.
  • Don’t skip the lemon. It brightens the richness of the cream and complements the smoked salmon perfectly.
  • Customize your pasta. Penne is traditional, but tagliatelle or even short-cut rigatoni work beautifully.
  • Add veggies. Stir in a handful of baby spinach, frozen peas, or sautéed asparagus for a green boost.