Salmon Pasta with Creamy Linguine
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. linguine | May use whole grain linguine |
| 4 cups canned salmon | water packed, drained, flaked. May use fresh tuna |
| 1/4 cup unsalted butter | |
| 1/4 cup all-purpose flour | |
| 1 tablespoon olive oil | |
| 6 garlic cloves, minced | Wash, peeled and minced |
| 1 1/2 cup fresh sliced mushrooms | Wash, trim and slice |
| 1 cup celery, diced | Wash, trim and dice |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 1 cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta | |
| 2 | Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes .Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat | |
| 3 | Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer | |
| 4 | Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add salmon, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
