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My review
Salmon and Prawn Spaghetti
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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."
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Ingredients
25 m servings 458Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
10/6/2007
This tasted really wonderful - but, the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use...
Most helpful critical review
6/4/2008
This is probably one of the most unappetizing recipes I have tried of late. It had a really strange taste and the sauce was bland and rather scant. Definitely taking this off my list.
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10/6/2007
This tasted really wonderful - but, the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use...
10/13/2006
This was a fairly easy recipe that ended up tasting great! Next time I will try using a bit more garlic a serve the salmon on the side, rather than mixing it in.
6/4/2008
This is probably one of the most unappetizing recipes I have tried of late. It had a really strange taste and the sauce was bland and rather scant. Definitely taking this off my list.
8/11/2008
I omotted the tarragon as I can't stand it. Apart from adding a little more Parmesan, I made this pretty much as written. Turned out great. Thanks!
5/28/2008
I followed this recipe almost exact, & everyone thought it was delicious, also was easy to make.
7/10/2007
I used blush wine, snow peas instead of asparagus and fromage frais instead of cream and it was just as delicious.
7/19/2011
Made this because I had all the ingredients ( except the fresh mushrooms). I must say, I am impressed! I will be making this again, next time with the mushrooms.
8/12/2009
This was fantastic and the red wine really makes it. I lightened this up significantly by using fat free half and half and whole wheat pasta. However, I found that you lose an additional 30 ca...
2/15/2009
I used white wine instead of red, and added a splash of fresh lemon juice on the salmon. I only had frozen cooked shrimp, it was okay. At the end, I added fresh spinach and some pine nuts. We en...