Special Salmon and Prawn Spaghetti

    20 mins

    This is an elegant seafood pasta dish made with red wine, cream and garlic. It tastes stunning, looks good and is really simple to make.

    24 people made this

    Serves: 4 

    • 2 salmon fillets
    • a good handful of chopped fresh tarragon
    • 2 tablespoons red wine
    • 4 large prawns, peeled
    • 225g uncooked spaghetti
    • 8 spears asparagus, trimmed and cut into 2.5cm pieces
    • 1 tablespoon vegetable oil
    • 6 fresh mushrooms, cleaned and sliced
    • 1/2 small onion, thinly sliced
    • 2 cloves garlic, crushed
    • 120ml red wine
    • 80ml whipping cream
    • 1 tablespoon freshly grated parmesan cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 200C. Place the salmon into a casserole or baking dish, season with the tarragon and pour over the 2 tablespoons red wine. Cover with a lid or foil.
    2. 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 the prawns are pink.
    3. 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 as they will be done at the same time.
    4. 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 remaining wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
    5. Drain the spaghetti and asparagus, and mix into the frypan 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.

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    Reviews and ratings
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    Reviews in English (25)


    This tasted really wonderful - but, the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use a thickener. I would make this again but use a chablis or white wine rather than the red and certainly add maore mushrooms. Tasted great - looked bad.  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes UK | Ireland)


    This was a fairly easy recipe that ended up tasting great! Next time I will try using a bit more garlic a serve the salmon on the side, rather than mixing it in.  -  13 Oct 2006  (Review from Allrecipes US | Canada)