Salmon and prawn tagliatelle (simple version)

I saw this on The Big Breakfast (Channel 4), about 15 years ago and have been making a variation of it ever since.

It's the simplest recipe I know - I dare you to get this one wrong!

There is a slightly more complex version here, though it's hardly challenging either.

Salmon and prawn tagliatelle (simple version)

A version using smoked basa and garlic and herb tagliatelle
Servings:	Serves 2 - would stretch to 4 with a big salad and maybe a bit more pasta
Calories per serving:	685
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review One of my most favourite recipes! 5/5 And that's true praise, as I have many favourites. 😺 Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion of fresh tagliatelle (about 250g) or 100g of dried tagliatelle.
• 1 tin lobster bisque soup
• 2 raw salmon steaks, about 175g (6 oz) each
• 100 g (3.5 oz) fresh peeled prawns

Method

1. Remove the skin from the salmon and remove any pin-bones - tweezers are good for this
2. Cut the salmon into 1" x 1" chunks (2.5 cm cubes)
3. In a large pan, bring the soup almost to the boil and then immediately reduce to a simmer
4. Place the salmon chunks in the soup and simmer for 4 minutes
5. Cook the pasta as directed, drain and cover
6. Add the prawns and stir for a minute or so
7. Pour the pasta into the soup, mix well
8. Arrange on a serving dish

Serving suggestions

Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!

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