Spaghetti with Salmon, Prawns, Cream and Peas
A great salmon and pasta dish with peas, prawns, creme fraiche, and lemon.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Grill | Less than 30 minutes |
Ingredients
- 300g spaghetti
- 480g pack salmon fillet
- 125g peas, cooked
- 125g pack cooked peeled prawns
- 200ml tub half fat creme fraiche
- 150ml milk or light stock
- grated zest and juice of 1 lemon
- 25g freshly grated parmesan
- salt and freshly ground black pepper
- 15g pack basil leaves, torn
Method
Cook the spaghetti in lightly salted boiling water for 8-10 minutes until 'al dente'.
Meanwhile, cook the salmon under a preheated hot grill for 6-8 minutes, or until just cooked. Flake the flesh into a bowl, discarding any skin and bones.
Drain the spaghetti and add the salmon, peas, prawns, creme fraiche, milk or stock and lemon zest and juice. Stir together and heat through.
Stir in the parmesan, seasoning and basil leaves and serve straight away.
