Salmon and Prawn Pasta
Easy Salmon and Prawn Pasta recipe packed with flavours and made with pantry-friendly ingredients. Perfectly cooked linguine and seafood smothered in a creamy sauce. Ready in 20 minutes and incredibly delicious!
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Servings: 2 -3
Calories: 963kcal
Equipment
- Pasta boiling pot
- Large pan or skillet
Ingredients
- 240 gram Salmon fillet About 8.5oz, skin-off, cut into small cubes
- 200 gram Prawns About 7oz, peeled and deveined
- 150 gram Pasta Linguine/tagliatelle/spaghetti
- 2-3 cloves Garlic Finely chopped
- ½ Onion Finely chopped
- 200 ml Double cream Or heavy cream
- 6 tbsp Parmesan Freshly grated
- 2 tbsp Olive oil Extra virgin olive oil
- ½ tsp Salt or to your taste
- ½ tsp Black pepper or to your taste
- ½ tsp Chilli flakes Red pepper flakes/crushed chillies ( Optional )
- 1 tsp Lemon zest
- 1 cup Reserved pasta water see details in note
- Handful Parsley finely chopped
Instructions
- Cook the pasta in the boiling water for 8-10 minutes or according to the packet instructions. Season the water with a good amount of salt and reserve 1 cup of pasta water before draining the water out.
- Season the salmon and prawns with salt and black pepper to taste.
- Heat the large non-stick pan or skillet over medium-high heat. Drizzle 2-3 tablespoons of olive oil, add salmon and prawns. Let it sear for 2-3 minutes on each side or until cooked through. Remove from pan and set them aside.
- In the remaining pan, add onion and saute until soft and translucent with low-medium heat. Next, add the chopped garlic and chilli flakes and stir it well for a few seconds until fragrant.
- Pour the reserved ½ cup pasta water, double cream, and grated parmesan in. Season with salt and pepper. Bring it to simmer and allow it to thicken, then place the cooked pasta, salmon, and prawns in. ( Add more pasta water if needed. )
- Finish with lemon zest and chopped parsley. Combine everything well and transfer to serving plate. Garnish with grated parmesan and finely chopped parsley.
Notes
- Salmon - We usually use skin-off salmon fillets cut into small cubes. You can also saute the skin-on salmon fillets on the pan then remove the skin when it is cooked then easily shred the meat with the fork.
- Pasta - Use your choice of long pasta, linguine, tagliatelle, spaghetti, etc. Short pasta like penne, fusilli, rigatoni, or even whole wheat pasta goes well with this recipe.
- Cream - Add double/heavy cream for the rich creamy sauce. Cream cheese and mascarpone are great substitutes for double cream. You can also try with reduced whole milk or evaporated milk.
- Parmesan - Freshly grated parmesan or add your favourite hard cheese.
- Pasta water - Reserve 1 cup of starchy cooked pasta water to add to the cream sauce. You don't need to add 1 cup. Add ½ cup of the cream sauce and add more if needed. If you forget to reserve the pasta water, just add warm water.
- How to store the leftovers? Do not recommend freezing this pasta but you can keep it in the fridge in an air-tight container. It usually lasts in the fridge for a couple of days.
- How to reheat? Add a splash of water and combine well with everything before reheating.
- Crushed chilli flake- It's optional. Adjust the red pepper flakes to your taste omit them if you prefer it mild.
Nutrition
Calories: 963kcal | Carbohydrates: 63g | Protein: 63g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 351mg | Sodium: 1741mg | Potassium: 1194mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1824IU | Vitamin C: 4mg | Calcium: 356mg | Iron: 3mg
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