- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 1/2 cup chopped shallots
- 4 ounces crimini mushrooms, sliced
- 1/3 cup dry white wine
- 1 1/2 cups cream
- 6 ounces smoked salmon
- 1/2 cup peas (if frozen, thawed)
- Salt and freshly ground pepper to taste
Cook the fettuccine in plenty of boiling, salted water as you prepare the sauce.
In a medium pan, melt the butter over medium heat. Add shallots and cook for a few minutes. Add mushrooms and lower the heat to low; cook until the shallots are caramelized. Add the wine and cook until evaporated. Add the cream and cook until really warm, then add salmon and peas.
Adjust salt and pepper to taste, and keep sauce warm while cooking the pasta.
The pasta should be ready the same time as the sauce. Drain the pasta and then add to the sauce. Mix up quickly and serve immediately.
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