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
300 g dried linguine
1 Tbsp. olive oil
2 garlic cloves, crushed
100 ml white wine
300 ml crème fraîche
Juice 1 lemon
150 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
