Wednesday, 13 April 2011

Creamy smoked salmon and prawn pasta

Fancy a luxurious meal without breaking the bank? If you know where to look, there are bargains to be had which are cheaper, tastier and healthier than ready meals. Sainsbury’s (my supermarket of personal choice) ‘Basics’ value range have some great products. Their smoked salmon trimmings are a snip at 87p and are great for sandwiches or in pasta. Their frozen prawns are a bit on a weeny size but are a bargain at 300g for £2.00. We always have some in the fridge for throwing into stir-fries.

I whipped up a dish of creamy spaghetti with prawns and smoked salmon for only £1.38 per portion. Lovely with a green salad (they had British grown round lettuces for 40p when I was last in) or a broad bean salad (made with frozen beans and a little mint). Oh and a glass of white wine too if you’re pushing the boat out!

Creamy smoked salmon and prawn pasta
Serves 2

1 onion, finely chopped
100g frozen prawns, defrosted
120g smoked salmon trimmings
4tbsp half fat crème fraiche
½ pack of dill or basil
1 lemon
150g dried spaghetti

 - Put the spaghetti on to boil.
 - Meanwhile, sweat the onion in a saucepan (large enough to fit the cooked pasta in) for a few minutes until soft. Add the juice and a tsp of finely grated zest from the lemon, cover and turn to a very low heat until the pasta is al dente or just tender.
 - Add the crème fraiche to the pan and stir it into the onion as it melts. Add the prawns and allow to warm through for about a minute (longer if you are using large prawns). Loosen the mixture with a splash of the cooking water from the spaghetti or white wine (if you’ve cracked it open already!) if necessary.
 - Turn off the heat and add ⅔ of the smoked salmon to the mixture along with most of the dill or basil (reserve a few sprigs for decoration if you like).
 - Drain the spaghetti and mix well so that it is coated in the creamy mixture.
 - Serve topped with the remaining salmon and herbs.

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