Creamy Salmon Pasta with Rigatoni 😍😍

July 18, 2025 by The Chef Olivier

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil.

Cook rigatoni according to package instructions until al dente.

Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the salmon:

Season salmon with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Cook salmon 3–4 minutes per side, or until just cooked through.

Remove from skillet and flake into chunks using a fork. Set aside.

Make the sauce:

In the same skillet, melt butter over medium heat.

Add garlic (and shallot, if using) and sauté until fragrant (about 1 minute).

Pour in white wine (or broth), scraping up any browned bits from the pan.

Simmer for 2–3 minutes until slightly reduced.

Add cream and cheese:

Reduce heat to low. Stir in the heavy cream, Parmesan, lemon zest, and red pepper flakes.

Simmer for 3–4 minutes until the sauce thickens slightly.

Combine:

Add the cooked rigatoni and flaked salmon to the sauce.

Toss gently to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.

Stir in lemon juice and fresh parsley. Taste and adjust seasoning.

Serve:

Plate the creamy salmon rigatoni and garnish with extra parsley and Parmesan if desired.