Recipe of the Week: Smoked Salmon Alfredo

Hey Arbors River Oaks! Are you looking for something new to make for dinner with a little bit of a twist? Try this out and let me know how you like it!

Smoked Salmon Alfredo

Ingredients:

* 1/2 pound(s) fettuccine
* 2 tablespoon(s) (extra-virgin) olive oil
* 3 clove(s) (large) garlic, minced
* 8 ounce(s) (fresh) snow peas, stems trimmed
* 1 package(s) (8-oz. sliced ) mushrooms
* 1 whole(s) (roasted ) red pepper, sliced
* 1 1/2 cup(s) (heavy) cream
* 3 tablespoon(s) butter
* 8 ounce(s) (smoked sockeye) salmon, cut into 1-inch pieces
* 3 tablespoon(s) (chopped) fresh parsely
* 1 1/2 cup(s) (freshly grated ) Parmesan cheese
* 1 handful(s) (freshly ground) black pepper, optional

Directions:

1. Cook pasta according to package directions; drain and set aside. Meanwhile, heat large skillet over medium heat.
2. Add oil, garlic, snow peas, mushrooms and red pepper to skillet and cook until tender, stirring occasionally, about 5 to 7 minutes. Add heavy cream and butter; stir, then bring to a boil and cook until reduced slightly. Add salmon, parsley and salt, stirring. Add cooked pasta and 1 cup grated Parmesan; toss to coat evenly.
3. Spoon pasta onto warmed plates, and serve with remaining Parmesan and a few fresh grinds of black pepper, if desired.