About this recipe:This is a lovely seafood pasta dish made with red wine, cream and garlic. It tastes stunning and is really simple to make.
2 (200g) salmon fillets
1 dessertspon chopped fresh tarragon
1 or 2 tablespoons red wine
4 large prawns, peeled
225g (8 oz) uncooked spaghetti
8 spears asparagus, trimmed and cut into 2.5cm/1" pieces
1 tablespoon vegetable oil
6 fresh mushrooms, cleaned and sliced
1/2 small onion, thinly sliced
2 cloves garlic, minced
120ml (4 fl oz) red wine
4 tablespoons whipping cream
1 tablespoon freshly grated Parmesan cheese
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Method Prep:5min › Cook:15min › Ready in:20min
Preheat the oven to 200 degrees C /gas mark 6. Place the salmon into a casserole or baking dish, season with the tarragon and pour over a tablespoon or two of red wine. Cover with a lid or foil.
Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink.
Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 10 minutes, or until tender. After the first 5 minutes, add the asparagus spears they will be done at the same time.
As you wait for the pasta, heat the oil in a large frying pan over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving platter and place the prawns on top. Garnish with grated Parmesan cheese, and serve.
I never made a fish dish with red wine, always white...so i was curious...when making this dish it looked and tasted slightly awful lol but when all the flavours came together it was yummy ...i put a whole packet of king prawns in, and the pic was taken before i covered it with parmasan. Will defo make it again - 16 May 2012