Tag: capers

Bowtie pasta with salmon

Pasta with Salmon

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Pasta with salmon is a delicious pasta dish with salmon, sundried tomatoes, and capers. You can either use fresh or canned salmon, or smoked salmon, which is what I prefer. If you don’t have heavy cream, you can either use milk or cream cheese (for a tangy, creamier consistency). I also like to use short pasta, and sundried tomatoes that have been preserved in olive oil.

Serves 4-6 people
Ingredients

1/2 lb penne, rigatoni or farfalle pasta
1 T olive oil
1 shallot, chopped
1 garlic clove, minced
3-4 sundried tomatoes, chopped
5 oz tomato sauce (or to your liking)
1-2 T heavy cream or cream cheese
4 oz smoked salmon with dill, broken up into bite-size pieces
2 tsp capers
salt, to taste

  1. in a large pot, cook the pasta according to directions on box, drain, and set aside.
  2. in a large pan, sauté shallot in olive oil until a little translucent, then add the garlic, stirring.
  3. add sundried tomatoes and tomato sauce and cook for about 10 minutes, stirring so as not to burn.
  4. add cream or cream cheese and stir until completely mixed.
  5. add salmon and stir.
  6. add capers and salt to taste.
  7. throw in the pasta and stir until coated, being careful not to break up the salmon any more.
  8. sprinkle with parsley or chopped scallion on pasta with salmon before serving.

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Angel hair pasta with shrimp and capers

Angel Hair Pasta with Shrimp and Capers

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When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

serves 4 to 6 people

Ingredients

1 lb angel hair pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 Tbsp olive oil
1 large garlic clove, chopped
1 shallot, chopped
1 Tbsp (or more) chopped fresh parsley
1/2 tsp dry thyme
1 tsp lemon juice
1 Tbsp butter
Splash of dry white wine
2 tsp capers
1 Tbsp bread crumbs
1 cup of chicken broth or fish stock
extra virgin olive oil
celery salt to taste

      1. In a large sauté pan, sauté shallot and garlic until garlic is golden brown.
      2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks to dry when you mix the shrimp with pasta at the end.
      3. Add shrimp and cook until it starts to turn pink.
      4. Add parsley, thyme, lemon juice and butter.
      5. When shrimp become completely pink (don’t let it burn!), add white wine, capers and broth and cook until the broth and wine are reduced.
      6. Drain pasta; add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
      7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.