Salmon Fettuccine


  • 8 ounces uncooked fettuccine
  • 1 1/2 tablespoons butter or margarine
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups Half-and-Half
  • 1 cup freshly-grated Parmesan cheese
  • 1 1/2 teaspoons dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 clove garlic, minced
  • 2 tablespoons butter, melted
  • 1/2 pound salmon fillet, cut into 2-inch pieces


  1. Cook fettuccine according to package directions; drain and set aside.
  2. Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
  3. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  4. Stir in cheese, sherry, salt and pepper. Keep warm.
  5. Saute garlic in 2 tablespoons butter in a large skillet. Add salmon; cook until fish begins to flake.
  6. Add sauce and fettuccine, tossing gently. Cook over low heat just until thoroughly heated.
  7. Serve immediately.

Yield: 4 servings

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