Salmon and prawn linguine

  • Servings : 2 Generous servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Salmon and prawn linguine. This is a bright, light and summery pasta dish. Perfect as a light lunch or as a main course.

The salmon is gently poached in a little white wine with basil until translucent. The remaining liquid will have taken on the flavour of the basil and salmon, this will form the base of the sauce.

A little extra something in the water that you cook the pasta in, gives it a subtle flavour of Italian herbs. Give it a try next time you make any pasta.

Succulent prawns, big flakes of salmon and finished with a little cream and just a hint of fresh chilli.

As usual I have included images in the slider above to help you.


  • 500g Salmon fillets.
  • 200g Large raw prawns.
  • 5 or 6 Cherry tomatoes deseeded and thinly sliced
  • 1/2 A red chilli deseeded and very thinly sliced
  • 1/2 Cup of single cream
  • 1 Cup of white wine.
  • 275g Dried linguine.
  • 1 Teaspoon Italian dried herbs.
  • 2 Cloves of garlic finely chopped..
  • Fresh Basil.
  • Olive oil.
  • Salt.
  • Fresh ground black pepper.


Step 1

Place a large pan of water on high heat and bring to a simmer. Add 1 Tablespoon of salt and the teaspoon of dried herbs. Allow this to simmer for 15 minutes. The water will take on the flavour of the herbs.

Step 2

In a shallow frying pan add the white wine and bring to the boil. Add the salmon skin side up and a few basil leaves. Sprinkle with a touch of salt. Reduce the heat and gently simmer with a lid on for 5 minutes.

Step 3

Remove the salmon from the pan and place it on to a plate, the skin will now peel off easily. Make sure you keep the remaining liquid from cooking the salmon. See the images in the slider. Remove the basil leaves from the pan and discard. Allow the salmon to cool before gently flaking it into large pieces.

Step 4

Place the pasta into the simmering water cook to the recommended time on the packet. Having said that do keep checking the pasta, do not overcook it. It needs to still have some bite to it. Drain the pasta, pour over some boiling water to remove some of the starch, add a little olive oil to the pasta to avoid sticking and keep warm.

Step 5

Place a large pan on a medium high heat, add a splash of olive oil, add the garlic, tomato and chilli and stir for two minutes. Add the raw prawns and stir for a minute. Add the cooking liquid from the salmon and the cream, stir for two minutes then add the flaked salmon.

Step 6

Allow the sauce to reduce slightly, now add the linguine a couple of shredded basil leaves and toss together. Serve it immediately, pasta waits for no man. Add a drizzle of olive oil over the top if you wish.

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