Prawn and Salmon Tagliatelle

Silky ribbons of tagliatelle with prawns and flaked salmon in a light, lemony cream sauce — an easy, elegant seafood pasta that feels indulgent but comes together fast. Comforting and just a little special.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• A light cream sauce coats the pasta without drowning the delicate seafood.
• Cooking the salmon and prawns briefly keeps them tender and just-set.
• Lemon and a little wine keep the richness in check and lift the whole dish.

Ingredient notes and swaps

• Salmon fillet — cut into chunks that flake as they cook.
• Raw prawns — added late so they stay plump.
• Tagliatelle or linguine — ribbons hold a creamy sauce well.
• Cream, a little white wine and lemon — the sauce base.
• Dill or parsley — to finish; go easy on cheese with seafood.

Prawn and Salmon Tagliatelle

Favourite Favourited

This pasta dish is great for a perfect night in with your loved one. It's tastes so good and is super quick and easy to make.

Print Recipe Pin Recipe Start Cooking

Prep Time 17 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 440

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Tbsp Olive Oil
• 1 Onion, chopped finely
• 3 Garlic Cloves, peeled and crushed
• 200 g Button Mushrooms, halved
• 4 Tomatoes, skins and cores removed, chopped finely
• Sea Salt and Freshly Ground Black Pepper
• 300 g Tagliatelle
• 250 g cooked peeled Prawns
• 100 g Smoked Salmon slices
• 80 ml Crème Fraiche
• 5 Tbsp Flat Leaf Parsley leaves, chopped finely

Method

 

1. Heat the Oil in a large frying pan
2. Add the Onions and Garlic and cook gently for 5 minutes until softened, stirring
3. Add the Mushrooms, turn up the heat to medium-high, cook stirring for a further 5 minutes
4. Add the Tomatoes, season to taste and simmer, gently, uncovered for 12-15 minutes or until the mixture has thickened
5. Meanwhile cook the Tagliatelle according to the instructions on the packet in a large saucepan of boiling salted water.
6. About 6 minutes.
7. Drain thoroughly
8. Add the Prawns and Crème Fraiche to the Tomato mixture and cook gently for a further 2 minutes or until the Prawns have warmed through
9. Add the Salmon torn into bite size slices
10. Taste for seasoning
11. Place the Tagliatelle on to serving plates and spoon over the Prawn and Salmon mixture
12. Sprinkle with chopped Parsley and serve

Nutrition

Calories: 440kcalCarbohydrates: 19gProtein: 46gFat: 22gSaturated Fat: 4gSodium: 190mgFiber: 5gSugar: 10g

Notes

Ensure you cook the onions and garlic gently on a low heat. Rushing this step by using too high a heat can lead to burnt bits and a bitter flavour, rather than the sweet, softened base you want for your sauce.
When cooking the tagliatelle, make sure to use a large pan with plenty of boiling salted water. This prevents the pasta from sticking together and allows it to cook evenly, resulting in a perfectly al dente texture.

Tried this recipe?

Let us know how it was!

For a lighter, greener bowl, my penne primavera uses the same light white-wine sauce with spring vegetables.

Tips for success

• Cook the seafood gently — it needs only a few minutes and toughens if overdone.
• Reserve pasta water to loosen the sauce to a silky coat.
• Add plenty of lemon and pepper; seafood cream sauces need brightness.
• Toss the pasta through the sauce off the heat so it does not split.

Make ahead, storage and reheating

• Best fresh — a creamy seafood pasta does not keep well.
• Get ahead — have everything prepped; it cooks in the time the pasta takes.
• Storage — leftovers keep a day; reheat gently.

What to serve it with

• With a green salad and a glass of crisp white.
• Warm bread to catch the sauce.

FAQ

Can I use smoked salmon? Yes — stir it through at the very end so it warms without cooking to nothing.

Should I add Parmesan? A little is fine, though many leave cheese off seafood pasta; let the fish lead.

Can I make it lighter? Use crème fraîche, or a splash of pasta water with less cream, for a lighter sauce.

Try these next

Build big flavour from a well-stocked store cupboard

Crab Spaghetti with Tomato & Caper sauceServes 2 · Prep 26m · Cook 34mPrawn and Scallop RisottoServes 4 · Prep 19m · Cook 19m