Salmon and Prawn Spaghetti

4.0
(24)
Salmon and Prawn Spaghetti
Servings:
4
Ready In:
45 minutes
Prep Time:
15 minutes
Cook Time:
30 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 2 (4.0 ounce fillet) salmon
  • 2 (tablespoon) chopped fresh tarragon
  • 1 (tablespoon) red wine*
  • 4 (large) tiger prawns or jumbo shrimp, peeled and deveined
  • 1 (8.0 ounce package) dry pasta (use gluten free or low carb, if needed)
  • 8 (stalk) asparagus, trimmed and cut into 1 inch pieces
  • 1 (tablespoon) vegetable oil
  • 1/2 (cup) sliced fresh mushrooms
  • 1/4 (cup) chopped onion
  • 2 (clove) garlic, minced
  • 1/2 (cup) red wine*
  • 1/4 (cup) whipping cream
  • 2 (tablespoon) 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 3 tablespoon 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.
  6. *NOTE: Chicken, seafood or vegetable stock/broth can be used as a substitute.

Comments

  • Donna Kirkegaard
    Donna Kirkegaard 80821

    can I substitute yogart instead of cream?

    over 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Donna~ Hi this is Chef Heather from Food on the Table. Yes, you could use yogurt or sour cream as a substitute for the heavy cream in this recipe. Here are two tips to help you out: make sure the yogurt/sour cream has been sitting at room temperature for about 10 minutes before you stir it in. Also stir in 1 teaspoon of cornstarch or 1/2 tablespoon of flour for every 1/2 cup of yogurt/sour cream you will be cooking with.** Both of these things will help prevent the yogurt/sour cream from separating while it cooks.

    over 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    **So for this recipe if using ¼ cup yogurt/sour cream use ½ teaspoon cornstarch or ¼ tablespoon flour.

    over 3 years ago
  • Ann Marie
    Ann Marie 85955

    Or you could just use half and half.

    over 3 years ago
  • emhemed
    emhemed 200160

    excellent low fat

    about 3 years ago
  • Noelle
    Noelle 288204

    this is very good. easy to follow and make.

    about 3 years ago
  • Val
    Val 282772

    OK but the sauce could have had more flavor. Parmesan cheese helped.

    about 3 years ago
  • emhemed
    emhemed 200160

    it's my favorites

    about 3 years ago
  • Gregory
    Gregory 592509

    hi
    this recipe is quite wrong. Salmon fillets in 400 degree oven for 15 minutes, ouch overcooked 9 max 10 minutes total. If adding yogurt premix the cornstarch into the yogurt before adding to hot mixture. Corn starch is heat activated adding it after the yogurt would create ugly lumps. Cheese added to salmon for flavor YIKES! try so chili powder or dill depending on your preference. Try getting cheese on a fish dish in any good restaurant, my oh my.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Gregory! Thank you for sharing your cooking tips and suggestions for this recipe! Salmon will cook perfectly fine at 400 degrees for 12-15 minutes and there are quite a few baked salmon recipes out there that have cooking directions to do so. It is important to note though, that depending on how thick your salmon fillet is and if your oven runs hot you may need to adjust the cooking times. If you are concerned about it, you can always lower the temperature to 350 degrees and cook the salmon for 20-25 minutes or until the fish flakes easily with a fork. And seafood and cheese? Well there is great debate in the culinary world about whether these two foods should be paired together. Some chefs say no while others say it depends on the dish. Since this a pasta dish with a cream sauce the Parmesan cheese is a wonderful topping. But since it is a topping you can leave it off too! That's the beauty of cooking, being able to change recipes up based on your food preferences!

    over 2 years ago
  • Anonymous
    Anonymous 781005

    Hello, I am deathly allergic to shrimp. Would it be ok to omit it or is there a substitute that can be used? HG

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi HG! Of course you could omit the shrimp in this recipe! You could just double the salmon to add the extra protein, or simply leave the salmon amount as written for a 'lighter' dish. If you are allergic to all seafood, sausage, grilled chicken, or ground beef would all be great substitutes for the seafood in this dish.

    about 2 years ago
  • Anonymous
    Anonymous 1994533

    August

    over 1 year ago
  • Jan
    Jan 774168

    Scallops are marvelous instead of shrimp in this if you need to substitute. But any shellfish will work in this dish.

    over 1 year ago
  • Anonymous
    Anonymous 2287631

    cool

    8 months ago
  • Anonymous
    Anonymous 2216595

    Great!

    7 months ago