Salmon Prawn Pasta

    20 mins

    Fish, asparagus, mushrooms and onions tossed with pasta. So easy to make and always so delish! Use stock instead of red wine, if you like.

    24 people made this

    Serves: 4 

    • 2 (200g) salmon fillets
    • 2 tsp chopped fresh tarragon
    • 1 or 2 tablespoons red wine
    • 4 large prawns, peeled
    • 225g uncooked spaghetti
    • 8 spears asparagus, trimmed and cut into 2.5cm/1" pieces
    • 1 tablespoon vegetable oil
    • 6 fresh mushrooms, cleaned and sliced
    • 1/2 small onion, thinly sliced
    • 2 cloves garlic, minced
    • 120ml red wine
    • 4 tablespoons cream
    • 1 tablespoon freshly grated Parmesan cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 200 degrees C. Place the salmon into a baking dish, season with the tarragon and pour over a tablespoon or two of red wine. Cover with a lid or 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 10 minutes, or until tender. After the first 5 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 frying pan 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 platter and place the prawns on top. Garnish with grated Parmesan cheese, and serve.

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    Reviews and Ratings
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    Reviews in English (25)


    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 a thickener. I would make this again but use a chablis or white wine rather than the red and certainly add maore mushrooms. Tasted great - looked bad.  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    I never made a fish dish with red wine, always i was curious...when making this dish it looked and tasted slightly awful lol but when all the flavours came together it was yummy ...i put a whole packet of king prawns in, and the pic was taken before i covered it with parmasan. Will defo make it again  -  16 May 2012  (Review from Allrecipes UK | Ireland)


    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.  -  13 Oct 2006  (Review from Allrecipes US | Canada)