Welcome spring with this delicious dish that is delicately flavored. For a change of pace, substitute 1 pound shrimp, peeled and deveined, for the salmon.
15m
PREP TIME
25m
COOK TIME
385
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 8 ounces linguine
- 2 cups sugar snap peas
-
1
pound
salmon fillets
![substitution]( "substitution")
Substitutions available
/ shrimp or scallops
- 2 tablespoons butter
- 1 1/2 cups sliced mushrooms
- 3/4 cup chopped onion
- 1 cup chicken stock
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 cup dry white wine
- 1/4 cup heavy cream
INSTRUCTIONS
- 1 Cook pasta as directed on package, adding sugar snap peas during the last 3 to 4 minutes of cooking. Drain well
- 2 Meanwhile, cook salmon as desired. Flake salmon; set aside. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 4 minutes
- 3 Mix chicken stock, flour, salt and herbs with wire whisk until well blended. Add to skillet. Bring to boil, stirring constantly; simmer 2 minutes. Add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas
