Creamy Salmon & Prawn Pasta With Lemon & Chilli
Creamy Salmon & Prawn Pasta With Lemon & Chilli

Creamy Salmon & Prawn Pasta With Lemon & Chilli

A luscious seafood medley
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Main Course
Creamy Salmon & Prawn Pasta With Lemon & Chilli aisling larkin
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


  • 300 g chickpea pasta
  • 2 salmon fillets
  • 1 tsp dried dill or 1 tbsp fresh dill
  • 1 tbsp oil
  • 1/4 tsp chilli flakes
  • 2 garlic cloves finely chopped or minced
  • 2 shallots finely chopped
  • 150 ml fish stock
  • 50 ml white wine
  • 250 ml low fat creme fraiche
  • 150 g spinach/rocket
  • 300 g raw king prawns
  • Zest of half a lemon
  • Fresh dill optional
  • A sprinkle of chilli flakes optional
  • Lemon wedges to serve


  • Cook the pasta according to the packet instructions. Drain and set aside, keeping some pasta water aside for later.
  • Preheat the oven to 180°C. Place the salmon fillets on a piece of foil, sprinkle with dried dill, and loosely wrap the foil. Bake in the oven for 15 minutes.
  • While the fish is cooking, prepare the sauce. Gently fry garlic and shallots in 1 tablespoon of oil until soft.
  • Add the stock and wine to the shallots and simmer for 4/5 minutes to reduce. Remove from heat and stir in the creme fraiche and lemon zest. Season with salt, pepper, and a little lemon juice if needed.
  • Adjust the sauce thickness if needed.
  • Return the pan to low heat, add raw prawns, and cook until they turn pink. Remove from heat until the salmon and pasta are ready.
  • Flake the cooked salmon into the sauce, discarding any skin stuck to the foil. Add the cooked linguine to the pan. Add a couple of ladles of pasta water and use tongs to mix the pasta into the sauce. Add more water to loosen the sauce if necessary.
  • Return the pan to low heat, stir in fresh dill and chilli flakes. Avoid boiling.
  • Serve immediately with lemon wedges.

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