Smoked Salmon Pasta

By: Brigitte Nguyen
By: Brigitte Nguyen


1 tsp Kentucky Proud Stuarto’s olive oil
1 Kentucky Proud shallot, diced
1 sprig Kentucky Proud dill, stripped
2 sprigs tarragon, stripped
1/2 cup heavy cream
4-6 oz. Shuckman’s Kentucky Proud hot smoked salmon
1/2 cup Kentucky Proud grape tomatoes, halved
1/2 lb cooked pasta, such as orrechiette or bowties


Heat olive oil in a large pan and sauté the shallot until translucent. Add in the herbs and cream and bring to a simmer to thicken slightly. Break apart the salmon into flaky chunks and add to the cream. Add the tomatoes and cooked pasta and season with salt and pepper.
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