Levi Roots Reggae Reggae king prawn and salmon linguini
Costs: Cheap as chips
Skill level: Easy peasy
Cook along with celebrity chef Levi Roots as he shows you how to make this easy salmon and prawn pasta dish in this special step-by-step video recipe. We love how Levi Roots has used his special Reggae Reggae sauce to bring a new flavour to a traditional seafood dish. If you want to make this dish more of a family-friendly-bargain then we recommend buying a bag of frozen prawns rather than fresh - you can keep them at the back of your freezer for future mid-week dinners. We've got a feeling this king prawn and salmon linguini is going to become a family favourite.
Top tip: Use low-fat crème fraiche to keep the calories down.
- 2 salmon fillets
- 250g raw king prawns
- ½ medium red onion – finely diced
- 300ml crème fraiche
- 2tbsp olive oil
- ½ bottle Reggae Reggae sauce
- 2 spring onions – finely chopped
- 100ml white wine
- 300g fresh linguini – or pasta of choice
- 8 cherry tomatoes – halved
- 50g spinach
- Heat ½ the oil in a pan and lightly fry the salmon fillets, place on a baking tray and put under a medium heat grill for 25 mins.
- While the salmon is cooking, heat the rest of the oil in a pan, sauté off the onions and add the prawns. Pour over the white wine and Reggae Reggae sauce, then leave to gently simmer.
- Meanwhile bring a pan of salted water to the boil and add the pasta to cook for 6 mins or until tender.
- Stir the crème fraiche into the sauce along with the cherry tomatoes and spinach and take the salmon from under the grill. Gently flake it into the sauce using a fork (be careful to pick out any bones) and stir through.
- Drain the pasta and place a pile on each plate, top with a generous helping of the sauce.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.