- Serves: 3 People
- Prepare Time: 10 minutes mins
- Cooking Time: 15 minutes mins
- Calories: 480 kcal
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This creamy salmon and prawn pasta combines tender chunks of salmon and succulent prawns with perfectly cooked linguine or tagliatelle in a rich double cream and Parmesan sauce flavored with garlic, chili flakes, and fresh lemon zest. Quick, elegant, and full of flavor, it’s perfect for a special dinner or weeknight treat.
Ingredients
Directions
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve one cup of pasta water before draining.
- Season salmon and prawns with salt and pepper. Heat olive oil in a skillet over medium-high heat, cook salmon and prawns for 2-3 minutes until just cooked. Remove and set aside.
- In the same skillet, add onion and garlic; sauté until soft and fragrant.
- Pour in reserved pasta water, double cream, and Parmesan cheese. Stir and simmer until sauce thickens slightly. Season with salt, pepper, and chili flakes.
- Add cooked pasta, salmon, and prawns to the sauce. Toss gently to combine.
- Finish with lemon zest and chopped parsley. Serve immediately, garnished with additional Parmesan if desired.
Expert Cooking Tips & Experience
The "Goldilocks" Sear: Salmon and prawns transition from succulent to rubbery in a matter of seconds. I always recommend searing the seafood over medium-high heat for just about 90 seconds per side until they are almost cooked through, then removing them from the pan immediately. They will finish cooking perfectly via residual heat when you toss them back into the hot cream sauce at the very end. This ensures the salmon remains flakey and the prawns stay "snappy" rather than chewy.
Emulsification with "Liquid Gold": You’ve reserved a cup of pasta water—this is your secret weapon. The starchy water acts as an emulsifier, helping the double cream and Parmesan bind together into a silky sauce that clings to the linguine rather than pooling at the bottom of the bowl. If your sauce looks too thick or "broken" after adding the cheese, whisk in a tablespoon of that pasta water at a time until the texture becomes velvety and smooth.
Acidity and Balance: Rich cream sauces can sometimes feel "heavy" on the palate. To balance the fat from the double cream and the natural oils in the salmon, the fresh lemon zest is a mechanical necessity. The citrus oils provide a sharp, clean contrast that cuts through the richness. Pro Tip: Only zest the bright yellow outer layer of the lemon; the white "pith" underneath is bitter and will clash with the delicate sweetness of the prawns.
The Maillard Secret: For a professional-looking sear, pat your salmon cubes and prawns bone-dry with a paper towel before seasoning. Any surface moisture will create steam in the pan, which prevents that beautiful golden-brown crust (the Maillard reaction) from forming. A dry start ensures a better flavor profile and a much more appetizing presentation.
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