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Salmon and Prawn Spaghetti

By: CLEM1  
"This is a lovely salmon spaghetti dish made with red wine, cream and garlic. It tastes like it came from a restaurant but it's really simple and tastes stunning."

Rating: This weblink has been rated 11 times with an average star rating of 4.2 Read Reviews (9)

Rate/Review | 306 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (4 ounce) salmon fillets
  • 2 tablespoons chopped fresh tarragon
  • 1 dash red wine
  • 4 tiger prawns, peeled and deveined
  • 1 (8 ounce) package uncooked spaghetti
  • 8 spears asparagus, trimmed and cut into 1 inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/4 cup whipping cream
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil.
  2. Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.
  3. Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time.
  4. As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
  5. Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 458 | Total Fat: 16.9g | Cholesterol: 56mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2007 by JSALDIN 
This tasted really wonderful - but, the prawns are really unnecessary and the combination red... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2006 by Emily 
This was a fairly easy recipe that ended up tasting great! Next time I will try using a bit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2008 by Caroline C 
I omotted the tarragon as I can't stand it. Apart from adding a little more Parmesan, I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2008 by Renae Zechner 
I followed this recipe almost exact, & everyone thought it was delicious, also was easy to make. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2007 by Judith 
I used blush wine, snow peas instead of asparagus and fromage frais instead of cream and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2009 by cookin_pdn 
This was fantastic and the red wine really makes it. I lightened this up significantly by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Farriswheel 
I used white wine instead of red, and added a splash of fresh lemon juice on the salmon. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by DarKerRaven Supporting Member (Click to learn more about Supporting Membership)
This is probably one of the most unappetizing recipes I have tried of late. It had a really... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by rebeccag 
We actually used soymilk instead of cream & it was still tasty! Maybe it's 5 stars w/the cream. MORE

 
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