Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.
👩🏻🍳 Why make this recipe
This easy to make salmon linguine recipe is a great option for a healthy pasta dish. It uses a light yet full flavoured creme fraiche and lemon sauce and contains plenty of good fats and protein from the salmon fillets.
This fuss free pasta dish is quick to get on the table and is a filling but healthy recipe for the family. For more dinner inspiration have a look at my dinner ideas for two.
🥘 Ingredients
To make this salmon and prawn linguine recipe at home you will need:
Ingredient notes
Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.
Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.
Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving.
White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.
Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.
Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.
Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.
🔪 Step by step instructions
- Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
- Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
- Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
- Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
- Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
- Remove the pan from the heat and stir in the creme fraiche.
- Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the ingredients notes above under 'flour').
- Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
- When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
- Next, add the cooked linguine to the pan.
- Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
- Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.
💭 Expert tips
- Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
- For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
- To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
- Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.
❓ Frequently asked questions
Leave this on during cooking as it will add to the flavour and is easier to remove once the fish is cooked. Once the fish is cooked I tend to find that the skin sticks to the foil so I can flake the fish and tip it out with all its juices and leave the skin behind.
This dish is best cooked fresh so that there is no need to reheat any fish. Also the prawns only need a couple of minutes in the pan and will become dry if its cooked for longer or reheated.
I wouldn’t recommend freezing this dish as its not advisable to cook, freeze and then reheat prawns. Also pasta tends to not freeze well.
🍝 Other pasta recipes
🦐 Other fish recipes
- Salmon Pasta Recipe
- Healthy Fish and Chips Recipe
- Classic Fish Pie Recipe
- Clam Chowder
- Chinese prawns Recipe
- Honey Glazed Prawns Starter
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
Salmon and Prawn Linguine Recipe
Ingredients
- 150 g dried linguine
- 2 boneless salmon fillets
- 1 teaspoon dried dill
- 1 tablespoon oil
- 2 garlic cloves finely chopped or minced
- 2 banana shallots finely chopped
- 100 ml white wine
- 150 ml creme fraiche
- 150 g raw king prawns
- Half lemon juiced
- Few sprigs of fresh dill optional
- Sprinkle of chilli flakes optional
- Lemon wedges to serve
Instructions
- Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
- Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
- Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
- Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
- Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
- Remove the pan from the heat and stir in the creme fraiche.
- Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the notes below under 'flour').
- Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
- When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
- Next, add the cooked linguine to the pan.
- Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
- Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.
Nutrition
Notes
- Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
- For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
- To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
- Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.
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