Smoked salmon and prawn linguine recipe

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  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 593 calories / serving
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Smoked salmon and prawn linguine HERO

Cook the pasta following pack instructions. Meanwhile, heat the oil in a saucepan, add the shallot and cook until softened. Add the crème fraîche, lemon juice and season. Stir in the dill, then remove from the heat and set aside.

Blanch the asparagus in boiling water for 1-2 minutes, then drain and cut into pieces.

Drain the pasta (reserving a little water for later) and return to the pan. Add the salmon and prawns, then pour in the crème fraîche mixture and add the asparagus. Toss well, until the pasta is coated and all the ingredients are heated through (add a splash of the reserved water to loosen, if needed).

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  • Ingredients

  • 1 tbsp olive oil
  • 400g (13oz) linguine
  • 1 shallot, finely chopped
  • 1 x 300ml pot reduced-fat crème fraîche
  • ½ lemon, squeezed
  • 1 tbsp fresh chopped dill
  • small bunch asparagus
  • 2 x 120g pack smoked salmon trimmings
  • 1 x 230g pack cooked and peeled king prawns
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  • Energy 2516kj 593kcal 30%
  • Fat 9.7g 14%
  • Saturates 2.5g 13%
  • Sugars 12.4g 14%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 88.2g Protein 42.9g Fibre 6.6g

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