Farfalle with Salmon in Creamy Vodka Sauce. Meanwhile, in a large, deep skillet, melt the butter. Served it over farfalle with sauteed asparagus spears on the side. I added two cloves of garlic and a chopped shallot to the sauce and a bit more onion (red) than called for. To make it healthier (and because I do not like very rich sauces on my pasta) I used half-n-half in place of the heavy cream and Smart Balance Light margarine instead of. Stir in the salmon, season with salt and pepper and remove from heat.

Stir in parmesan, peas, pasta and half of the reserved pasta water. Season with salt and pepper to taste. This dish was a hit with the whole family. You can cook Farfalle with Salmon in Creamy Vodka Sauce using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Farfalle with Salmon in Creamy Vodka Sauce

It's 1 pound of farfalle pasta.
Prepare 2 tablespoons of unsalted butter.
You need 1 of small shallot, minced.
Prepare 1/2 cup of vodka.
Prepare 2 1/4 cups of heavy cream.
It's 4 ounces of thinly sliced salmon (no skin) or smoked salmon, cut into thin strips.
It's of Salt and freshly ground pepper (use less salt if using smoked salmon).
Prepare 3 of large egg yolks.
It's 2 tablespoons of minced chives.

There was a nice balance of flavors between the sweetness of the salmon, tomato, and creamy sauce. The sauce coated the pasta beautifully, I used farfalle, but I think if you were to use a penne, or another hollow pasta, you might want a smidge more sauce. Toss pasta and peas with sauce and salmon; drizzle with juice. This super easy to prepare pasta dish is a classic combination of bright and citrusy flavors of lemon, vodka, salmon and fresh dill; making Creamy Lemon Vodka Salmon Pasta.

Farfalle with Salmon in Creamy Vodka Sauce instructions

In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente..
Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream..
Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top..

I used penne pasta, but you can definitely substitute any type of pasta that you wish, and it will turn out great. Rinse peas under warm water if still frozen. Strain pasta in colander and return to pot. Add the vodka to the pan. If you chose to flambé, this is at your own peril!