Smoked Salmon with Tortellini in Cream Sauce

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, skin removed and drained

16oz tortellini (any flavor, though cheese or spinach work well)

1-3/4 cup heavy cream

1 shallot, minced

2 tablespoons of butter

Fresh herb for garnish like parsley, thyme, oregano, or basil and roughly chopped

Salt & Pepper

Procedure:

Bring a large pot of salted water to boiling, then add the tortellini and cook per instructions.

Reserve a half a cup of pasta water, then drain carefully and set aside the tortellini.

While the tortellini is cooking, in a large skillet, add a tablespoon of butter and heat over medium heat until melted.

Break up the smoked salmon into chunks and add to the melted butter.

Cook until heated through, about 1-2 minutes, then set aside.

In the same pan you heated the salmon, add the second tablespoon of butter and the chopped shallot.

Cook for about 5 minutes, then add the cream and season with salt and pepper.

Cook for about 10 minutes to reduce, then add in the salmon and the tortellini.

If the sauce is too thick, add in a tablespoon at a time of the pasta water to get the sauce to your desired consistency.

Serve on a plate or in a bowl and top with fresh herbs of your choice.