Fusilli pasta with salmon and baby prawns (shrimp)

Serves Icon
Serves4
Time 20 Minutes
Ingredients
  • 400g fusilli pasta
  • 2 tablespoons (40ml) extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 300g fresh salmon fillet, diced (alternatively, use smoked salmon, sliced)
  • 10 salted capers, rinsed, drained, chopped
  • 150ml white wine
  • 400g Italian canned chopped tomatoes
  • 300g baby prawns (shrimp), peeled and heads and tails removed
  • 200ml cream
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add the fusilli pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic and capers. Cook without browning the garlic for 1-2 minutes, then add the wine. Cook for 2 minutes or until the wine has almost evaporated. Add the salmon and chopped tomatoes. Simmer, stirring occasionally, for 4 to 5 minutes or until the salmon is cooked through. Stir in the baby prawns (shrimp) and the cream. Season with salt and pepper to taste and mix well with a wooden spoon, cooking for a further 2 minutes.

Step 3

Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with salmon and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine.

Step 4

Divide the fusilli pasta with salmon and baby prawns among serving bowls– Buon appetito.

400g fusilli pasta|2 tablespoons (40ml) extra virgin olive oil|1 clove garlic, finely chopped|300g fresh salmon fillet, diced (alternatively, use smoked salmon, sliced)|10 salted capers, rinsed, drained, chopped|150ml white wine|400g Italian canned chopped tomatoes|300g baby prawns (shrimp), peeled and heads and tails removed|200ml cream|2 tablespoons flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper

error: Content is protected !!