prawn linguine

Courgette and prawns, or zucchini and gamberi, as they are known in Italia, are an iconic culinary combination. When courgettes are in season, throughout the summer months, they are one of the most versatile vegetables and we love to incorporate them into our favourite seasonal pasta recipes. This particular linguine dish is super quick to prepare and is truly delicious, it is also one of our head chef Roberta’s favourite things to make at this time of year! Why not give it a try?

Linguine with Prawns, Courgette & Saffron

fresh linguine

olive oil

shallots,

courgette, sliced thinly

prawns

saffron

white wine

black pepper, to season and serve

Parmigiano Reggiano, a sprinkling to serve

Finely dice the shallot and thinly slice your courgette. 

Heat the olive oil in a large frying pan and add your shallot. Fry for a few minutes until translucent. 

Add the courgette to the pan and cook for a few more minutes, until it begins to brown. Add a little salt and pepper to season.

Prepare your prawns if necessary and then add them to the pan with the shallots and the courgette. Cook for a couple of minutes.

Add the wine to the pan and stir it through and then allow it to reduce. Meanwhile, dissolve the saffron in a spoonful of hot water.

Whilst the wine evaporates, bring a large pot of water to the boil. Salt it generously and cook your linguine as per the instructions on the packet, until al dente, or for 2 minutes if it’s freshly made.

When you drain the pasta, reserve a little of the cooking water. 

When the wine has evaporated, add the saffron to the pan and cook for a couple of minutes. Finally, transfer the linguine and a few tablespoons of the pasta cooking water to the frying pan. Toss gently to ensure that each strand becomes coated in the sauce. Cook for one minute further and then serve with a sprinkling of Parmigiano Reggiano. Buon appetito!

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.

Salmon and Prawn Linguine Recipe

linguine

salmon

dill

tbsp oil

garlic

shallots

ml white wine

ml creme fraiche

g prawns

lemon juiced

dill (optional)

Sprinkle of chilli flakes (optional)

Lemon

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 tbsp 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 &#039;flour&#039;).

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.

Top 2 prawn linguine recipes from across the web

The most viewed prawn linguine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Linguine with Prawns, Courgette & S...

Salmon and Prawn Linguine Recipe

Top 2 prawn linguine recipes from across the web

The most viewed prawn linguine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Linguine with Prawns, Courgette & S...

Salmon and Prawn Linguine Recipe

The most viewed prawn linguine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine