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Prep Time. 10 mins
Cook Time. 15 mins.
A quick and easy creamy seafod pasta meal
Course: Main Course
Cuisine: Italian
Servings: 2
Author: Jane Sarchet
Ingredients.
1 tbsp oil
1 salmon fillet
1 tsp oil
1/2 onion finely diced
300 g fresh pasta
150 g prawns
4 tbsp creme fraiche
1/4 lemon, juice
1 tbsp chives chopped
Instructions.
Boil the kettle before you start cooking.
Preheat a saute or large frying pan that has a tight fitting lid.
Add the oil, and gently fry the salmon fillet (skin side down) for 3 minutes.
When the fish 'unsticks' from the pan, flip it and cook the second side for 2-3 minutes, or until it is cooked through.
Remove the salmon from the pan and place on a plate to one side.
Add the second lot of oil to the saute pan, and fry the onion for a couple of minutes.
Tip in the fresh pasta, and pour in a good splosh of hot water from the kettle.
Mix the pasta with the onion and water, pop on the lid and let steam for 4 or 5 minutes, stirring occasionally. If the pasta gets dry, or starts sticking to the pan, add more water.
When the pasta is cooked, make a well in the middle and tip in the prawns. Pop the lid back on and let cook for 2 minutes.
Remove the skin from the cooked salmon and using 2 forks, shred it into flakes.
Tip this into the pasta, along with the creme fraiche and lemon juice and stir well.
Sprinkle the dish with the chopped chives and serve.
Recipe Notes.
If you're using dried pasta:
To keep this meal 'one-pot', simply pre-cook it in salted water in the saute pan first. If you don't mind about having two pans on the go, cook it alongside instead.
If you're using pre-cooked or canned salmon:
Add it to the pan once the prawns have turned pink. As the salmon is laready cooked, it just needs 1-2 minutes to heat through.
If you're using ready cooked prawns:
Add them into the pan 1-2 minutes before adding the creme fraiche and lemon juice. As they don't need cooking, just reheating, they won't take long to warm through.
Cook Time. 15 mins.
A quick and easy creamy seafod pasta meal
Course: Main Course
Cuisine: Italian
Servings: 2
Author: Jane Sarchet
Ingredients.
1 tbsp oil
1 salmon fillet
1 tsp oil
1/2 onion finely diced
300 g fresh pasta
150 g prawns
4 tbsp creme fraiche
1/4 lemon, juice
1 tbsp chives chopped
Instructions.
Boil the kettle before you start cooking.
Preheat a saute or large frying pan that has a tight fitting lid.
Add the oil, and gently fry the salmon fillet (skin side down) for 3 minutes.
When the fish 'unsticks' from the pan, flip it and cook the second side for 2-3 minutes, or until it is cooked through.
Remove the salmon from the pan and place on a plate to one side.
Add the second lot of oil to the saute pan, and fry the onion for a couple of minutes.
Tip in the fresh pasta, and pour in a good splosh of hot water from the kettle.
Mix the pasta with the onion and water, pop on the lid and let steam for 4 or 5 minutes, stirring occasionally. If the pasta gets dry, or starts sticking to the pan, add more water.
When the pasta is cooked, make a well in the middle and tip in the prawns. Pop the lid back on and let cook for 2 minutes.
Remove the skin from the cooked salmon and using 2 forks, shred it into flakes.
Tip this into the pasta, along with the creme fraiche and lemon juice and stir well.
Sprinkle the dish with the chopped chives and serve.
Recipe Notes.
If you're using dried pasta:
To keep this meal 'one-pot', simply pre-cook it in salted water in the saute pan first. If you don't mind about having two pans on the go, cook it alongside instead.
If you're using pre-cooked or canned salmon:
Add it to the pan once the prawns have turned pink. As the salmon is laready cooked, it just needs 1-2 minutes to heat through.
If you're using ready cooked prawns:
Add them into the pan 1-2 minutes before adding the creme fraiche and lemon juice. As they don't need cooking, just reheating, they won't take long to warm through.
