Smoked Salmon Pasta With Capers and Dill

This creamy smoked salmon pasta recipe is elegant enough to serve to company but quick and easy enough to make on a weeknight. Opt for short or tubular pasta shapes, such as shells, campanelle, or mini penne, over long noodles like linguine, fettuccine, or tagliatelle. You want lots of nooks and crannies to trap the cream sauce and give each bite rich flavor.

Save your lox and cold-smoked salmon for bagels; you want the firmer, flakier texture of hot-smoked salmon here. For easy cleanup, you’ll boil the pasta first, then build the sauce in the same pot. But, if you just can’t wait, go ahead and cook the shallot, capers, and cream in a large skillet while the pasta cooks, then transfer the mixture to the drained pasta (remember to reserve some pasta water) to combine. Finish the creamy sauce with lemon zest and juice for bright flavor—just be sure to reserve the lemon juice until the dish is off the heat to keep its vibrancy. If you’re not into dill, any soft herb can take its place; try basil, chives, or tarragon. Pair this creamy pasta with a dry white wine or crisp seltzer.