INGREDIENTS:
12 ounces cavatelli or other medium sized shell-shaped pasta
2 cups 1% lowfat milk
1 package creamy herbed seafood sauce or lemon dill sauce mix
1 tablespoon butter
1 shallot — finely chopped
4 ounces sliced mushrooms — optional
1 can (14 3/4-ounce size) Alaska salmon — drained and flaked
1 teaspoon fresh lemon juice
DIRECTIONS:
In large pot of boiling water, cook pasta according to package directions; drain.
In small bowl, whisk together milk and the sauce packet; set aside.
In a large sauce pan or Dutch oven, melt butter over medium heat. Add shallot and cook until translucent, about 2 minutes. Add mushrooms and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Pour in milk mixture and reduce heat to low.
Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.
This recipe for Creamy Alaska Salmon Pasta serves/makes 6.
Filed under: Pasta Recipes Seafood |
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