Skip to content
Smoked salmon and prawn linguine recipe

Smoked salmon and prawn linguine recipe

187 ratings

Delicate smoked salmon and plump cooked and peeled king prawns are what give this simple pasta recipe an oceanic edge. Each al dente noodle of linguine should be tossed until it's coated in a mixture of crème fraîche, lemon and dill. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 593 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 400g (13oz) linguine
  • 1 shallot, finely chopped
  • 1 x 300ml pot reduced-fat crème fraîche
  • ½ lemon, squeezed
  • 1 tbsp fresh chopped dill
  • small bunch asparagus
  • 2 x 120g pack smoked salmon trimmings
  • 1 x 230g pack cooked and peeled king prawns
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

    2515kj
    593kcal     30%

  • Fat

    10g 14%

  • Saturates

    3g 13%

  • Sugars

    12g 14%

  • Salt

    3.7g 62%

of the reference intake
Carbohydrate 88.2g Protein 42.9g Fibre 6.6g

Method

  1. Cook the pasta following pack instructions. Meanwhile, heat the oil in a saucepan, add the shallot and cook until softened. Add the crème fraîche, lemon juice and season. Stir in the dill, then remove from the heat and set aside.
  2. Blanch the asparagus in boiling water for 1-2 minutes, then drain and cut into pieces.
  3. Drain the pasta (reserving a little water for later) and return to the pan. Add the salmon and prawns, then pour in the crème fraîche mixture and add the asparagus. Toss well, until the pasta is coated and all the ingredients are heated through (add a splash of the reserved water to loosen, if needed).

See more Salmon recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.