Levi Roots Reggae Reggae king prawn and salmon linguini Recipe

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serves:

2

Skill:

easy

Cost:

cheap

5-a-day:

1

Prep:

10 min

Cooking:

35 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

Top tip: Use low-fat crème fraiche to keep the calories down.