This creamy salmon linguine recipe takes just 10 minutes to prepare and 25 minutes to cook. That means a delicious creamy plate of pasta will be on the table in just 35 minutes, making it a perfect indulgent midweek meal.
We've added prawns to our recipe to make it extra special, but you can add more salmon if you like. If you'd rather, use unsmoked salmon fillets or even buy ready-cooked flaked salmon.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
720
Ingredients
2
lightly smoked salmon fillets, about 250g
300g
dried linguine
1Tbsp.
olive oil
2
garlic cloves, crushed
100ml
white wine
300ml
crème fraîche
Juice 1 lemon
150g
cooked king prawns
Small bunch parsley, roughly chopped
Directions
Step 1
Preheat the oven to 180°C (160°fan) mark 4. Season the salmon fillets, put on a baking sheet and roast for 15-20min until just cooked. Flake the salmon and set aside.
Step 2
In a large pan, cook the pasta in salted water according to pack instructions, then drain and set aside.
Step 3
Meanwhile, in a large frying pan, heat the oil and gently fry the garlic for 1min. Pour in the white wine and simmer for 5min before stirring in crème fraîche and lemon juice; bubble for 3min to reduce a little.
Step 4
Stir through the prawns and flaked salmon, simmering for a further 2min. Finally, stir through parsley and linguine, season to taste and toss well to ensure pasta is fully coated. Serve immediately.
TIPS
You can use unsmoked salmon in this recipe, if you prefer. Or for the ultimate cheat (and to make this even quicker), buy ready-cooked flaked salmon.
Swap the linguine for your favourite pasta. Something long (like spaghetti or tagliatelle) is lovely to give the creamy sauce something to cling to, but it would also be lovely with a shorter pasta like penne.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
