Creamy Fettuccine with Smoked Trout

🍝 Creamy Fettuccine with Smoked Trout

🐟 Ingredients:

• 8 oz fettuccine pasta

• 6 oz smoked trout, flaked (skin and bones removed)

• 2 tbsp unsalted butter

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup dry white wine (optional)

• Zest and juice of 1 lemon

• 1/4 cup fresh parsley, chopped

• Salt & pepper, to taste

• Grated Parmesan cheese, for serving (optional)

👩‍🍳 Instructions:

1. Cook pasta:

   • Bring a large pot of salted water to a boil.

   • Cook fettuccine according to package instructions until al dente.

   • Reserve 1/2 cup pasta water, then drain pasta.

2. Make sauce:

   • In a large skillet, melt butter over medium heat.

   • Add shallot and sauté for 2–3 minutes until translucent.

   • Add garlic and cook for another 30 seconds until fragrant.

   • Pour in white wine (if using) and let simmer 2 minutes until reduced slightly.

   • Stir in heavy cream and lemon zest; simmer for 3–4 minutes, stirring occasionally.

3. Combine:

   • Add flaked smoked trout to the sauce.

   • Toss in cooked fettuccine, adding reserved pasta water a little at a time to loosen sauce.

   • Stir in lemon juice and chopped parsley.

   • Season with salt and pepper to taste.

4. Serve:

   • Plate the pasta and sprinkle with Parmesan cheese if desired.

   • Garnish with extra parsley or lemon wedges.

🍽️ Tips:

• For extra brightness, add a handful of baby spinach or arugula tossed in at the end.

• Swap smoked trout for smoked salmon if preferred.

• Serve with crusty bread to soak up the sauce.