Creamy Pasta al Limone with Smoked Fish

"This is a very traditional pasta al limone sauce but with the addition of smoked barramundi from Infinity Blue Barramundi. The butter and cream perfectly balances out the smokiness and saltiness of the fish."
-- @daenskitchen
Jump to Section
  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 12 1/3 ounces 350g pasta of your choice
  • 1 cup thickened cream
  • 3 1/2 ounces (100g) butter cut into 6 cubes salted
  • 1 lemon
  • 1/2 cup pasta water
  • 1/2 cup grated parmeson
  • 17 2/3 gram 500g smoked barramundi
  • Salt and black pepper to taste


  • Step 1

    Using a peeler, peel off two strips of lemon skin and cut very finely into thin strips. Finely grate the remainder of the lemon skin and juice half of the lemon. Set this all to the side.

  • Step 2

    In a large pot with heavily salted boiling water, cook your pasta al dente. Follow the cooking instructions on the back of the pasta packet. While your pasta is cooking begin to make the sauce.

  • Step 3

    In a large pot on a low heat, add your cream and lemon zest and bring to the simmer while stirring quite frequently with a whisk. To ensure you emulsify the butter and cream, add one cube of butter into the cream and whisk through until it is fully melted and combined with the cream. Repeat this step 5 times until all the butter is mixed through. Take your sauce off the heat.

  • Step 4

    Reserve 1/4 - 1/2 cup pasta water and drain your pasta. Add your pasta into the sauce with the pasta water and stir through on a low - medium heat for several minutes. Start with 1/4 cup pasta water and add more in if your sauce is too thick. Add your fish, cheese, lemon juice and salt to taste and continue to stir through for 1 - 2 minutes or until everything is well combined. You should have a smooth and silky sauce.

  • Step 5

    Serve your pasta with a sprinkling of the lemon strips, fresh cracked pepper and sprinkling of parmesan.