- 3/4 cup dry white wine, such as Pinot Grigio or Vermentino
- 1 lime, zested and juiced
- 1 Tbsp minced shallot
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 6 Tbsp butter, softened and cut into pieces
- 1/4 cup chopped fresh dill
- Salt and freshly ground white pepper
- 1/2 lb smoked salmon, broken into 1" pieces
- 1 lb penne rigata or farfalle
Bring a large pot of salted water to boil over high heat. Cook pasta according to directions until al dente, about 9 minutes.
Meanwhile, in a saucepan over medium-high heat, add wine, lime juice, and shallot until ¼ cup remains. Pour in broth and reduce by half. Pour in cream and reduce just until sauce thickens, about 3 minutes. Transfer sauce to a fine-mesh sieve, pressing down on shallots to get all sauce and return to a clean nonstick frying pan over medium heat. Whisk in butter, dill, and lime zest and season with salt and pepper. Add salmon pieces and al dente pasta and toss to combine.