Pappardelle with Smoked Salmon and Dill Cream Sauce

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8 ounces pappardelle pasta
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh dill
4 ounces smoked salmon, cut into thin strips
Salt and pepper to taste


1.Cook the pappardelle pasta according to package instructions. Drain and set aside.
2.In a large skillet, melt the butter over medium heat. Add the shallot and garlic and cook until softened, about 2-3 minutes.
3.Add the heavy cream to the skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally.
4.Stir in the grated Parmesan cheese and chopped dill until melted and well combined. Season with salt and pepper to taste.
5.Add the cooked pappardelle pasta to the skillet and toss to coat the pasta in the dill cream sauce.
6.Gently fold in the smoked salmon strips. Cook for an additional 2-3 minutes, or until heated through.
7.Serve the pappardelle with smoked salmon and dill cream sauce immediately, garnished with additional fresh dill if desired.
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