Easy Linguine Recipe

Name: Easy Linguine Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: cooking spray; 3/4 pound salmon; salt; black pepper; 12 ounces linguine; 2 tablespoons butter; 3 teaspoons garlic; 1/2 cup white wine; 1 ¼ cups heavy cream; 1 teaspoon lemon; 5 ounces spinach; 2 tablespoons capers; lemon

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Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4

Easy Linguine Recipe

Silas Stewart

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With its creamy and luxurious sauce, this salmon pasta is a real treat. Spoil yourself this weekend with this incredible one-dish meal featuring heavy cream, white wine, butter, garlic, and lemon zest.

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Ingredients

Servings

cooking spray nonstick
3/4 pound salmon filets
salt to taste
black pepper to taste
12 ounces linguine
2 tablespoons butter unsalted
3 teaspoons garlic minced
1/2 cup white wine dry
1 ¼ cups heavy cream
1 teaspoon lemon zest, grated
5 ounces spinach fresh baby
2 tablespoons capers
lemon for garnish, optional, wedges

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Instructions

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Preheat the oven to 400°F. Heat a large pot of water over medium-high heat until it boils.
Spray a small rimmed baking pan with nonstick spray. Place the salmon, skin side down, on the pan and sprinkle with salt and pepper. Bake for about 12 minutes or until the salmon reaches an internal temperature of 145°F.
Salt the boiling water and add the linguine. Cook until al dente as per the package instructions.
Heat the butter in a large high-sided skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the wine, cream, lemon zest, and season with salt and pepper. Heat to boiling over medium-high heat, then reduce to medium and cook for 5 to 6 minutes, stirring frequently, until the mixture thickens to the consistency of a thin sauce. Reduce the heat to low.
Drain the linguine well and add to the skillet. Stir in the spinach and capers and cook over low heat for 1 to 2 minutes until the spinach is just wilted.
Remove the salmon from the oven. To remove the skin, place a spatula between the skin and the flesh and gently remove the skin. Break the salmon into large chunks and add to the linguine. Toss to coat in the sauce and pasta.
Serve with lemon wedges, and enjoy!