Skip to main content
  • 9-months special financing on orders $299+ when you use your ShopHQ Credit Card††. Offer ends 2/28.  -    Learn more.
  • 12-months special financing on orders $499+ when you use your ShopHQ Credit Card††. Offer ends 2/28.  -    Learn more.
  • 18-months special financing on orders $699+ when you use your ShopHQ Credit Card††. Offer ends 2/28.  -    Learn more.

This meal for four is sure to be a delicious family favorite! After you have thawed out the fresh pasta over night, cook it to al dente, mix in the warmed alfredo sauce and crumble the Smoked salmon on top for the perfect finish! This is a meal the whole family will love and ask for over and over again!

Dinner Includes

  • 2 (10 oz) Fettuccine Pasta
  • 12 oz Alfredo sauce
  • 6 oz Smoked Salmon

Details

  • Serving Size:
  • 2 oz Pasta (5 servings per container)
  • 1/4 cup Alfredo sauce (5.7 servings total)
  • 2 oz Salmon (3 servings total)
  • Shelf Life: Pasta will keep in freezer approx 3-4 months
  • Country of Origin: United States

Preparation Instructions

  • Fresh Fettuccine: Place in freezer upon arrival. Pasta will keep in freezer approximately 3-4 months. Thawing: leave it in the refrigerator, allowing at least 2-3 hours. Thawing overnight in the refrigerator is best. DO NOT BOIL FROM FROZEN After thawing, simply boil pasta for 2-3 minutes until 'al dente' for best taste and presentation.
  • Alfredo Sauce: Place in freezer upon arrival. Thawing: leave it in the refrigerator, allowing at least 2-3 hours. Thawing overnight in the refrigerator is best. Simmer Alfredo sauce until heated through.
  • Smoked Sockeye Salmon: Place in freezer upon arrival. Thawing: leave it in the refrigerator, allowing at least 2-3 hours. Thawing overnight in the refrigerator is best. Open Gold Seal salmon pouch and remove the smoked salmon, reserving the juice. Crumble smoked salmon and add to Alfredo sauce. When heated through, toss pasta with Alfredo & salmon. If desired, add some of the reserved juice to taste.

View nutritional facts here.

View Instructions here.

Please see the Ingredients tab for ingredient information.

Food Allergens

  • Wheat, Eggs, Milk, Salmon

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Please Note: Comes packaged in an insulated Styrofoam cooler with dry ice and will arrive to customer two days after shipping. May arrive with little to no dry ice remaining, which is normal. Although there may be no dry ice remaining, the food should arrive cold to the touch which indicates it has maintained its freshness and can be eaten or refrozen.

Do not touch dry ice without gloves. You may leave it in the cooler outside and it will evaporate harmlessly within 24 hours. Do not put in drinks. Do not eat. Do not touch to skin, mouth or eyes. Do not put into air-tight containers. Keep out of reach of children.

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.








Fresh Fettuccine: Semolina flour, (durum wheat semolina enriched flour [semolina flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid]), egg (whole eggs, citric acid, xanthan gum, guar gum), water. Pasta tossed with rice and corn flours to prevent sticking.

Alfredo Sauce: Heavy cream (milk, cream), milk, parmesan cheese (pasteurized cow's milk, cheese culture, salt, enzymes, flow agent less than 2% cellulose powder added to prevent caking), butter (pasteurized cream [milk], salt), all purpose flour (unbleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt.

Smoked Sockeye Salmon: Smoked Salmon (Sockeye Salmon, salt, cane sugar and natural wood smoke).