Creamy Cajun Salmon Fettuccine tastes as good as it sounds! This pasta dish is deliciously luxurious thanks to a creamy Alfredo sauce seasoned with cajun spices and salmon. This popular pasta dish is ready in less that 20 minutes.
Check out the seasoning on that salmon! Am I the only one drooling?
What do i need?
This pasta dish looks super fancy but its really a very easy recipe that is ready in less than 20 minutes and uses few ingredients. You will need:
The star of the show is of course the salmon. You will need some chunky salmon steaks. I leave the skin on because this is the best part for me, but you can of course remove after cooking for ease.
For the salmon seasoning you will need old bay seasoning, paprika, cayenne pepper and mixed herbs. This is what makes up the cajun seasoning. If you have an already made cajun seasoning at home you can use this too.
The creamy sauce is made up of double cream, parmesan cheese and unsalted butter.
Any pasta dish should always use fresh herbs this recipe calls for some fresh flat leaf parsley.
The pasta of choice is in the name here and it’s fettuccine! You can of course use any shape that you like! If you haven’t been to Eataly London head along and buy some authentic pasta from there!
I have bought all of my ingredients from Lidl, save for the salmon which was bought at my local fish monger. The seasoning I use on a daily basis in my kitchen are mostly from Schwartz and I buy the catering sizes from Costco. I know I’m always going on about Costco but I seriously love it. Costco is like Toys ‘r’ Us for adults! If you have a Costco in your country you should seriously consider getting a membership so you can start saving money and accessing new and unique products today!
Tips & Tricks
Cook your pasta according to the pack instructions, these are usually correct and you can shave a minute off if you like your pasta authentically al dente!
Add a little salt and olive oil to your pasta while cooking to help the starch come out of the pasta and prevent the noodles from sticking.
Drain the pasta only when you are ready to add to your sauce.
Make sure you save a cup of the pasta water. You will use this to bring the sauce and pasta together at the end. The starch in the water helps the sauce “stick” to the pasta.
Cook your salmon in the same pan you will use for the sauce to make use of the juices left in the pan. This is going to add extra flavour to your sauce.
If you follow these tips you will have the perfect plate of creamy fettuccine in less than 20 minutes!
Can I Break the Salmon up into the Sauce?
Yes! Of course you can! I often will remove the skin and break the salmon up into the sauce for a completely different experience. This way you get a little bit of sauce covered salmon with every bite – YUMMY! That is the beauty of cooking at home you can make any dish into your own. Just remember cooking is art and baking is science. Recipes can always be tweaked to your taste – just have fun with it and experiment to find out your favourite flavours!
Let me know your favourite way to eat this kind of pasta in the comments!
Serving Suggestions –
Pasta dishes like this Cajun Salmon Fettuccine are are super filing and dont really need much else as you have all the food groups in the dish. That being said if there is some crusty bread in my house it will probably be used to mop up the creamy cajun sauce!