Tagliatelle with Prawns and a Salmon and Spinach Sauce

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

400 g	tagliatelle
200 g	frozen spinach, defrosted
200 g	salmon fillet, cut into 2cm cubes
¹/₂	lemon, juice
8 large	prawns, peeled and ready to cook
1 clove(s)	garlic, minced
1	onion, chopped
2 tbsp	butter
	salt and freshly ground black pepper
300 g	single cream
1 tbsp	lobster base
	nutmeg
	cayenne pepper

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Sprinkle the fish with lemon juice.

In a saucepan, melt half of the butter. Sauté the garlic and the onion until soft. Add the spinach and cook over medium heat for 2 minutes. Add the cream and bring to a boil. Stir in the lobster base. Season to taste with salt, pepper and nutmeg. Switch off the heat. Add the salmon and allow to soak for 5 minutes or until just done.

Cook the pasta in salted water until al dente.

In a pan, heat the remaining butter and fry the prawns until they turn pink and are just done. Season with salt and cayenne pepper.

Drain the cooked pasta and combine with the spinach and salmon sauce. Serve on warmed plates, garnished with the prawns.