12 June 2012

Smoked Salmon and King Prawn Pasta...

...we haven't tried many new recipes here recently, as I've been trying to clear the freezer out, so using up half portions of bits and pieces...and then we were away for nearly a week...so no cooking at all...but school is back, work is back and routine is back...


...which means a bit of time to research and play around with some new recipes...in fact this is the first of two I plan to make this week...the rest of the days (weekdays) will be a few old faves, like Julie's Spanish Chicken, Saffron Risotto and some Med Veg and Chickpeas...as for the weekend, haven't got that far in planning...and as for tonight...well this is what I'm making...
Smoked Salmon and King Prawn Pasta...

...and all it takes is a few fresh ingredients and a little bit of time...

To serve 2 generously...you need:
*Asparagus - bunch of...
*Smoked Salmon - off cuts, mine came in a 120g pack...
*Fresh Dill - a small bunch, finely chopped or torn...plus a little extra to serve...
*King Prawns - 1 pack, mine weighed 230g...(but I munched a few before they got to the sauce!!)
*Creme Fraiche - I used half-fat...most of a 300ml tub...
*Shallot - 2 small ones, finely diced...
*Olive Oil - 1Tbsp...
*Lemon - juice of half and extra to serve...
*Pasta - enough for 2, I used fresh linguine...

What to do:
First of all, just look at the wonderful colours of the ingredients, and the smell of the lemon and dill was so fresh...a great meal to brighten up a dreary, rainy June day...
...So this is a simple dish to make...it takes as long as your dried pasta takes to cook, or if using the lovely fresh stuff like I did, it will take about 10mins in total...
Start by simultaneously softening your shallots in the olive oil...
 ...and blanching your asparagus stems in boiling water...about 4 mins for each...drain the asparagus, cut into smaller chunks and set to one side...
 ...to the shallot add the creme fraiche, lemon juice and dill...stir and heat very gently, you don't want it to bubble at all...
 ...once warmed through, stir in the salmon...
 ...and prawns...taste and season...a generous pinch of pepper and a little salt...
 about 1 minute before your pasta is cooked, pop the asparagus chunks into the pan to warm them...
 ...drain pasta and keep a little of the cooking water to one side...
 ...mix the sauce carefully into the pasta so you don't break up the salmon and prawns, keep over a very low heat for a few more minutes to ensure everything is warm...if the sauce is a little thick, add about 2 Tbsp of the reserved pasta water to loosen it a bit...taste once more and serve with some extra dill and a slice of lemon...
...a lovely little dish to brighten the dullest of days...it almost felt like Summer as we ate it!!

2 comments:

  1. This is lovely. I love prawns and smoked salmon. This is a very nice recipe.

    ReplyDelete
    Replies
    1. such a simple and Summery pasta dish...we really enjoyed it...

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