Super Healthy Salmon and Prawn Linguine
I realised yesterday whilst trawling through the recipe on the site that there are little/few recipe containing pasta. I wouldn’t mind, but it is something we eat most weeks and my children love it so I have no excuses. I know last week I also shared a recipe for salmon but it is on special offer in the store at the moment and is so much nicer when eaten fresh. Besides I had fish on my mind and there’s no changing when you’ve been thinking of a recipe for a couple of days.
This is my healthy take on a regular, creamy pasta sauce as there are only nourishingly great ingredients packed in here. The sauce instead of being made with double cream is made up of natural yogurt and milk along with my babies favourite cheese – Tipperary Blue. Oscar has the most unusual love for ‘smelly cheeses’. It happened one day while he was sitting on my knee, he reached out and took one of my crackers with Roquefort and before I could even grab it from it, he had shoved it in his mouth. I really didn’t expect a reaction of pleasure because Roquefort is quite pungent and strong especially for little tastebuds, but nope, Oscar didn’t think that. He loved it! Like really loved it. Now we have to hide the cheese in the fridge because the moment he see’s it, thats it, goodbye cheese!
The prawns are particularly nice in this dish, however for Oscars little bowl I cut them up for him and mixed through the pasta. It just puts my own mind at ease. If you don’t want to use prawns then by all means you can leave them out. I bought freshly cooked organic prawns in our local supermarket but you can also buy the frozen ones too which can be cooked as per the pack instructions prior to using.
I love the colour of this dish and it feels so fancy when it’s put on the table (even though it is super quick and easy to make). There was a lot of wow’s and ouuus from the kids and no left-overs! So much for tomorrows lunch!
I hope you all love it and i’m really looking forward to seeing your creations!!!
Happy happy Friday (yeah it’s the weekend!)
Aileen
Super Healthy Salmon and Prawn Linguine
Ingredients
- 200 g linguine pasta or spaghetti
- 2 salmon fillets
- 2 tablespoons rapeseed oil
- 1 large onion Spanish onion
- 6 cloves garlic
- 80 ml natural yogurt 1/3 cup
- 80 ml whole milk 1/3 cup
- 50 g blue cheese i used Tipperary Blue or alternatively substitute with goat cheese
- Knob butter
- 1 clove garlic
- 200 g cooked king prawns
- Parsley to garnish
- 10 roasted cherry tomatoes
Instructions
-
Bring a large pot of water to the boil, add the pasta and cook for 10 minutes, until it is soft and cooked through. Steam the salmon as the same time by cutting it up into small cubed pieces and placing in the steamer over the pasta. It should be cooked through and light pink when cooked.
-
Meanwhile, heat the rapeseed oil in a frying pan, finely chop the onion and fry until it becomes soft and translucent, then crush the garlic and add to the pan cooking until it is lovely and fragrant but not browning. Add the onion and garlic to a blender along with the yogurt and milk and blend until smooth and creamy then pour back into the pan. Roughly crumble in the cheese and stir well over a low heat until it is fully melted then remove the pan from the heat.
-
In a separate pan melt the knob of butter (roughly a heaped teaspoon) over a medium to low heat. Then add the garlic and prawns and cook for about 2 minutes until the prawns are warm through.
-
To serve, drain the linguine and add to the pan with the sauce. Toss the pasta in the sauce until it is completely coated then flake in the salmon and add the prawns. Give everything a good stir then finely chop the fresh parsley and sprinkle over. If you have roasted the cherry tomatoes places on top and serve warm.
Notes
Super Healthy Salmon and Prawn Linguine
Ingredients
- 200 g linguine pasta or spaghetti
- 2 salmon fillets
- 2 tablespoons rapeseed oil
- 1 large onion Spanish onion
- 6 cloves garlic
- 80 ml natural yogurt 1/3 cup
- 80 ml whole milk 1/3 cup
- 50 g blue cheese i used Tipperary Blue or alternatively substitute with goat cheese
- Knob butter
- 1 clove garlic
- 200 g cooked king prawns
- Parsley to garnish
- 10 roasted cherry tomatoes
Method
- Bring a large pot of water to the boil, add the pasta and cook for 10 minutes, until it is soft and cooked through. Steam the salmon as the same time by cutting it up into small cubed pieces and placing in the steamer over the pasta. It should be cooked through and light pink when cooked.
- Meanwhile, heat the rapeseed oil in a frying pan, finely chop the onion and fry until it becomes soft and translucent, then crush the garlic and add to the pan cooking until it is lovely and fragrant but not browning. Add the onion and garlic to a blender along with the yogurt and milk and blend until smooth and creamy then pour back into the pan. Roughly crumble in the cheese and stir well over a low heat until it is fully melted then remove the pan from the heat.
- In a separate pan melt the knob of butter (roughly a heaped teaspoon) over a medium to low heat. Then add the garlic and prawns and cook for about 2 minutes until the prawns are warm through.
- To serve, drain the linguine and add to the pan with the sauce. Toss the pasta in the sauce until it is completely coated then flake in the salmon and add the prawns. Give everything a good stir then finely chop the fresh parsley and sprinkle over. If you have roasted the cherry tomatoes places on top and serve warm.
*
Recipe Notes & Tips
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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