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Serves
US | Metric
Ingredients
  • 240 g Boneless Salmon Fillets
  • 150 g Raw King Prawns, thawed if frozen
  • 2 Banana Shallots, finely diced
  • 4 Garlic Cloves, crushed
  • 175 ml White Wine
  • 1 tsp Dried Chilli Flakes
  • 300 ml Creme Fraiche
  • 1 Lemon, juiced
  • 1 Fish Stock Pod
  • 100 g Frozen Peas
  • Handful of fresh Spinach
  • 1 tsp Fresh Oregano, chopped (or dried is fine too)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 300 g Fusilloni (or pasta of choice)
  • Handful of Dill fronds, for garnish
  • 1 Lemon Zest, for garnish
Creamy Lemon King Prawn and Salmon Pasta Creamy Lemon King Prawn and Salmon Pasta

Creamy Lemon King Prawn and Salmon Pasta

This gorgeously light pasta gives you all the spring time feels! Yes it is a cream based sauce but made with creme fraiche to lighten everything up. The lemony flavours cut through the creamy sauce and pairs perfectly with big juicy king prawns and omega 3 rich salmon...feels naughty but is healthier than you think!

Prep 10 minutes
Total 40 minutes
  1. Set a large saucepan of salted water on a medium heat and bring to the boil, add in the pasta and cook until al dente. Drain and reserve a mugful of the starchy water. Set aside whilst you make the sauce.
  2. In a separate wide saucepan, start by frying the shallots in a little oil on a medium heat until softened and translucent, then add in the garlic and chilli flakes and cook for another 2mins. Pour in the white wine and cook off the alcohol - around 5mins.
  3. Add in the lemon juice, half of the lemon zest, creme fraiche, stock pod, oregano, salt and pepper then turn the heat down to low, stir well to combine and allow to simmer for 10mins then add in the peas and spinach and continue to cook for another 10mins.
  4. Whilst the sauce is blipping away, set a skillet or frying pan on a medium heat, rub the salmon fillets with a little oil and salt then place each fillet skin side down in the pan, cook for 4 mins to get the skin crispy then flip over and cook for another 4mins - this is for salmon that is slightly blushing in the middle; if you want it cooked more then leave in the pan for a further 4mins.
  5. Take out and set aside, cover with a little foil to keep warm.
  6. At this point, turn the sauce back up to a medium heat and add in the prawns, cook for 4mins until they turn completely pink. Tip in the cooked pasta and a few splashes of the starchy water to loosen the sauce, it will also help it go lovely and velvety too.
  7. Spoon the creamy pasta into shallow bowls making sure you get a good amount of prawns, flake up the salmon and dot in and around the pasta.
  8. Garnish with the dill fronds, a final grating of lemon zest and a drizzle with extra virgin olive oil. Spring time in a bowl!
Creamy Lemon King Prawn and Salmon Pasta Creamy Lemon King Prawn and Salmon Pasta

Creamy Lemon King Prawn and Salmon Pasta

This gorgeously light pasta gives you all the spring time feels! Yes it is a cream based sauce but made with creme fraiche to lighten everything up. The lemony flavours cut through the creamy sauce and pairs perfectly with big juicy king prawns and omega 3 rich salmon...feels naughty but is healthier than you think!

favorite
print
rate
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 240 g Boneless Salmon Fillets
  • 150 g Raw King Prawns, thawed if frozen
  • 2 Banana Shallots, finely diced
  • 4 Garlic Cloves, crushed
  • 175 ml White Wine
  • 1 tsp Dried Chilli Flakes
  • 300 ml Creme Fraiche
  • 1 Lemon, juiced
  • 1 Fish Stock Pod
  • 100 g Frozen Peas
  • Handful of fresh Spinach
  • 1 tsp Fresh Oregano, chopped (or dried is fine too)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 300 g Fusilloni (or pasta of choice)
  • Handful of Dill fronds, for garnish
  • 1 Lemon Zest, for garnish

  1. Set a large saucepan of salted water on a medium heat and bring to the boil, add in the pasta and cook until al dente. Drain and reserve a mugful of the starchy water. Set aside whilst you make the sauce.
  2. In a separate wide saucepan, start by frying the shallots in a little oil on a medium heat until softened and translucent, then add in the garlic and chilli flakes and cook for another 2mins. Pour in the white wine and cook off the alcohol - around 5mins.
  3. Add in the lemon juice, half of the lemon zest, creme fraiche, stock pod, oregano, salt and pepper then turn the heat down to low, stir well to combine and allow to simmer for 10mins then add in the peas and spinach and continue to cook for another 10mins.
  4. Whilst the sauce is blipping away, set a skillet or frying pan on a medium heat, rub the salmon fillets with a little oil and salt then place each fillet skin side down in the pan, cook for 4 mins to get the skin crispy then flip over and cook for another 4mins - this is for salmon that is slightly blushing in the middle; if you want it cooked more then leave in the pan for a further 4mins.
  5. Take out and set aside, cover with a little foil to keep warm.
  6. At this point, turn the sauce back up to a medium heat and add in the prawns, cook for 4mins until they turn completely pink. Tip in the cooked pasta and a few splashes of the starchy water to loosen the sauce, it will also help it go lovely and velvety too.
  7. Spoon the creamy pasta into shallow bowls making sure you get a good amount of prawns, flake up the salmon and dot in and around the pasta.
  8. Garnish with the dill fronds, a final grating of lemon zest and a drizzle with extra virgin olive oil. Spring time in a bowl!