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