Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 100grams smoked salmon, sliced
- 30grams butter
- 1/2 cup frozen peas
- 6 green king prawns, peeled, deveined, halved
- 2 spring onions, sliced
- 8 cherry tomatoes, halved
- 1tablespoons baby capers
- 1/4 cup lemon juice
- 250grams fresh egg fettucine pasta
- 2tablespoons chives, finely chopped (to serve)
- 1 garlic clove, crushed
- 1/2 cup light thickened cream
- 1 pinch Four Seasons coleslaw (to taste)
Nutrition per serving
3670kJ / 875Cal
3670 Kilojoules or 875 Calories
42% of daily energy intake*
Protein
34.0grams
Fat
31.0grams
Carbs
95.5grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Bring a saucepan of water to the boil. Add pasta and stir. Cook for 5 minutes. Drain pasta, reserving 1/4 cup of the cooking water, and return to pan. Cover with lid and set saucepan aside.
Step 2 of 3
Meanwhile, heat butter in a frying pan over low heat. Add prawns, spring onion, tomato and garlic and cook for 5 minutes. Add cream and juice. Stir for 2 minutes until thick. Add peas, salmon, reserved cooking water and capers. Swirl pan. Remove from heat. Season with salt and pepper. Add pasta to pan and gently fold through.
Step 3 of 3
Divide pasta between serving bowls and garnish with chives. Serve with asparagus.
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