Pasta conchiglie in creamy cheese sauce with pink salmon
2 servings
20 minutes
Pasta conchiglie in creamy cheese sauce with pink salmon is a harmonious combination of tender fish, soft pasta texture, and rich creamy cheese sauce. Conchiglie, resembling small sea shells, hold the sauce well, allowing you to enjoy every bite. The pink salmon, gently sautéed for just a couple of minutes, remains juicy and tender, creating a delightful contrast with the creamy base. This recipe exemplifies European cuisine where simplicity meets elegance. With its lightness and rich flavor, the dish is perfect for a cozy dinner or festive table. Its delicate texture, creamy aroma, and subtle fish taste make conchiglie pasta an excellent choice for seafood and cheese sauce lovers. Enjoy this dish in the company of loved ones with a glass of white wine and good cheer!
1
Boil the shells until cooked.
- Conchiglie pasta: 200 g
2
We separate the pink salmon from the bones and cut it into pieces.
- Pink salmon: 200 g
3
Heat the pan on high heat, pour in vegetable oil, and add the fish.
- Vegetable oil: 2 tablespoons
- Pink salmon: 200 g
4
Fry for 2 minutes (strictly), this is enough for doneness, and the fish turns out very tender and not dry.
5
Turn off the heat, pour in the milk and add cheese, it should melt, salt and pepper to taste. Keep for 1 minute and remove from heat.
- Milk: 150 ml
- Cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Add the shells to the prepared sauce and mix.
- Conchiglie pasta: 200 g
