Salmon and Prawn Tagliatelle

Salmon and Prawn Tagliatelle is a beautiful example of how simple ingredients combined correctly creates a magnificent main dish. The salmon is the centrepiece of the recipe but the prawns, tagliatelle and lovely thick sauce finish the dish. As a little extra touch and also because I love them I include asparagus spears. To save on washing up, I add the spear to the pasta while its boiling for the last 3 minutes. They are perfectly cooked every time.

Salmon and Prawn Tagliatelle

A brilliant dish that is fast to make and crammed with flavours from the salmon all the way to the hint of ;lemon zest.

4.93 from 126 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Dairy, Pasta, Prawns, Salmon, Seafood, Tagliatelle, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 People

Calories: 1148kcal

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Ingredients

 

MetricImperial

• 200 g prawns
• 400 g salmon fillet skin on
• 150 g tagliatelle
• 100 g asparagus
• 3 cloves garlic peel/slice
• ½ medium white onion peel/chop
• ½ tsp chilli flakes hot
• 200 ml double cream
• 2 tbsp olive oil
• ½ medium lemon zest only
• 30 g parmesan grated
• 4 sprigs dill garnish
• salt to taste
• ground black pepper to taste

Instructions

• Place a pan of salted water over a high heat and bring to the boil. Add the pasta and cook according to the instructions on the packet. When you have about 3 minutes before pasta is cooked, add the asparagus spears to the water.
  150 g tagliatelle, 100 g asparagus
• Put the salmon fillets and prawns on kitchen paper and pat dry. Season with salt and pepper.
  200 g prawns, 400 g salmon fillet
• Place a large frying pan over a medium to medium-high heat and add the olive oil.
  2 tbsp olive oil
• Once hot, add the salmon fillets and the prawns. The salmon fillets should be skin down and held down to prevent them from warping in the heat.
• Cook the salmon and prawns for 3 minutes each side or until cooked fully. Remove from the pan and put them to one side for now making sure to keep warm. The salmon skin should be lovely and crisp.
• In the frying pan, add the onion and sauté/fry over a low-medium heat until translucent and soft. Add the garlic and chilli flakes and stir to combine.
  3 cloves garlic, ½ medium white onion, ½ tsp chilli flakes
• The pasta should be cooked by now so drain through a colander in the sink making sure to catch a mug full of the water. Try to remove the asparagus before draining to prevent snapping.
• Add the cream, parmesan and ½ of the starchy pasta water. Stir well to combine and taste. Season accordingly with salt and pepper.
  200 ml double cream, 30 g parmesan, salt, ground black pepper
• Increase the temperature until it starts to simmer and then stir while it thickens.
• Once thickened to your liking, add the cooked tagliatelle, asparagus and the prawns and toss to combine. If it becomes too thick, then just a little more pasta water.
• Serve with pasta, asparagus and prawns in each dish and carefully place the salmon fillet on top.
• Sprinkle with lemon zest and a scattering of dill.
  4 sprigs dill, ½ medium lemon

Nutrition

Calories: 1148kcal | Carbohydrates: 69g | Protein: 61g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 297mg | Sodium: 390mg | Potassium: 1571mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3056IU | Vitamin C: 36mg | Calcium: 349mg | Iron: 5mg