4-6 oz. Shuckman's Kentucky Proud hot smoked salmon
½ cup Kentucky Proud grape tomatoes, halved
½ lb cooked pasta, such as orrechiette or bowties
Heat olive oil in a large pan and sauté the shallot until translucent. Add in the herbs and cream and bring to a simmer to thicken slightly. Break apart the salmon into flaky chunks and add to the cream. Add the tomatoes and cooked pasta and season with salt and pepper.