Seafood and pasta is a match made in culinary heaven. I am beyond obsessed with king prawns and it genuinely confuses me as to how and why they are so delicious. (Not to be dramatic or anything but if there was a choice between my friends and an unlimited supply of prawns, then… I guess my birthday would be a very lonely event.)
My favourite thing about pasta is how flexible and fool proof it is. You can take pasta from basic to luxurious or from healthy to indulgent.
I developed this recipe for seafood lovers. It is simple, healthy and tasty. There is no heavy or sugary sauce which allows the salmon and prawns to be the primary flavour of the dish. It is filling and fresh, not to mention quick. A perfect dish for when you want a full flavoured pasta dish without the guilt.
- Salmon fillet (one per person, skin removed)
- 6-8 raw king prawns (per person)
- Low fat margarine (or olive oil)
- 1 spring onion (chopped)
- 4 Cherry tomatoes (per person)
- 2 garlic cloves (crushed)
- Lemon juice
- Red chilli (de seeded, amount dependent on heat preference)
- Black Pepper
- Cooked pasta (spaghetti or linguine recommended)
1. Cut your salmon fillet into equal sized chunks. (Not too small or it will overcook)
2. Season your salmon and king prawns with some salt and black pepper (If you don’t have raw king prawns, you can use cooked but this makes a big difference to the taste.)
3. Put some margarine into a frying pan on medium heat and add your spring onion, garlic and chilli. This will become the base to your sauce. Sautee for about 20 seconds.
4. Add your king prawns followed by your salmon chunks. (These will cook very quickly so make sure you are attentive.)
5. After a few minutes, once the salmon and king prawns have almost cooked through (not all the way otherwise they will be overcooked by the end), add the chopped cherry tomatoes and stir through gently.
6. Add some more margarine to the pan and about two tablespoons of lemon juice, and then turn the heat down slightly.
7. Add a little bit more garlic, some parsley, salt and pepper and simmer for a couple of minutes until you have a slightly thicker sauce.
8. Add your hot, cooked pasta to the pan and turn gently so the sauce coats all the pasta. (be careful not to be too heavy-handed as you will break up the salmon)
9. Serve with some parsley and parmesan sprinkled on top. Enjoy!
I’d love to see how this dish came out for you! Why not post a picture of Instagram or Twitter and tag me @thefooddoll in.
The Food Doll.