This creamy salmon paccheri pasta is ready in 25 minutes for the perfect weeknight treat. It’s made lighter with creme fraiche instead of heavy cream, and it’s one of the best ways to enjoy paccheri pasta!
If you’re wondering what paccheri pasta is, you’re not alone. This pasta shape is not that popular outside Italy, and it’s really a pity.
Also called schiaffoni, paccheri pasta is one of the largest pasta shapes out there. You can find smooth and ridged (rigati) paccheri, but both types are much wider and larger than other pasta shapes, like rigatoni, for example.
Paccheri are a pasta shape that’s very popular in southern Italy, specifically in Napoli. You’ll find various paccheri recipes out there, some of them stuffed and some of them using paccheri, just like you’d do with rigatoni.
This creamy salmon paccheri pasta is an excellent way to use a pack of paccheri. This tube pasta truly shines in seafood sauces, and this is one of the best ways to enjoy it.
Why you’ll love this paccheri pasta with salmon
- It’s easy to make with just a few ingredients.
- It’s a very quick recipe and you can have it on the table in under 30 minutes
- It’s a bit healthier because it’s made with creme fraiche instead of heavy cream.
What goes into salmon creme fraiche pasta
Paccheri pasta — I used the paccheri from Garofalo for this recipe. Because they’re so large, paccheri typically take a bit longer to cook than regular pasta, so it’s important to check the instructions on the package. If you don’t have paccheri, you can use rigatoni, penne, or fusilli instead.
Olive oil — You only need a splash of olive oil to fry the garlic and salmon in. Substitute it with butter for a creamier sauce.
Garlic — Fresh chopped garlic is best in this recipe. Feel free to add as much as you like.
Salmon — Remove the skin from your salmon fillets and cut them into bite-size pieces. Alternatively, you can use frozen salmon.
Petit pois — I like petit pois in this recipe because they cook quicker than garden peas. Both frozen and fresh peas work here.
White wine — Any kind of dry white wine works in this recipe — Sauvignon Blanc and Pinot Grigio are two great options.
Lemon — This is optional, but this salmon creme Fraiche pasta will truly benefit from the brightness of the lemon.
Creme fraiche — It’s important to temper your creme fraiche before adding it to the sauce to avoid curdling. Do it by adding some pasta water to the creme fraiche before adding it to the salmon sauce.
How to make salmon and creme fraiche pasta
Bring a large pot of water to a boil, salt it, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan and fry the garlic for a minute. Add the salmon and cook for 3-4 minutes until no longer pink. Stir gently so the salmon cubes don’t break up too much.
Add the petit pois and cook for 2 minutes more, then add the dry white wine and cook until the alcohol evaporates completely.
Stir in the zest and lemon juice.
Place the creme fraiche in a measuring cup and mix it with half a cup of pasta water. Add the mixture to the pan and stir to combine, again careful not to break the salmon down too much.
Transfer the pasta to the pan and toss it with the sauce. Stir in the fresh chives, adjust the seasoning and serve immediately.
Recipe notes and tips
- This salmon and creme fraiche pasta is best served immediately, and I don’t recommend reheating it.
- Make sure you don’t overcook the salmon because it will be too dry. You want it nice and juicy for this recipe.
- This pasta is perfect on its own but if you want something on the side, some garlic bread will do nicely.
If you liked this creamy salmon paccheri pasta, you might also like some of my other easy pasta recipes:
- Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
- Tuna Red Pesto Pasta
- Vegan Tagliatelle Bolognese with Mushrooms
- Creamy Sweet Potato Pasta Sauce
- Pasta e Piselli (Pasta and Peas)
- 300 g(10.5 oz) paccheri pasta
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 450 g (1 lb) fresh salmon, cut into bite-size pieces
- 100 g (1 cup) frozen or fresh petit pois
- 75 ml (⅓ cup) dry white wine
- Zest and juice of half a lemon
- 250 g (1 cup) creme fraiche
- Fresh chives, chopped, for garnishing
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan and fry the garlic for a minute. Add the salmon and cook for 3-4 minutes until no longer pink. Stir gently so the salmon cubes don’t break up too much.
- Add the petit pois and cook for 2 minutes more, then add the dry white wine and cook until the alcohol evaporates completely.
- Stir in the zest and lemon juice. Place the creme fraiche in a measuring cup and mix it with half a cup of pasta water. Add the mixture to the pan and stir to combine, again careful not to break the salmon down too much.
- Transfer the pasta to the pan and toss it with the sauce. Stir in the fresh chives, adjust the seasoning and serve immediately.
Amount Per Serving: Calories: 683Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 150mgSodium: 281mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 31g
Nutritional information is an estimate provided by an online nutrition calculator.