Seafood Pasta
Treat the family to this simple Seafood Pasta dish on Good Friday. Recipe by AGA demonstrator Penny Webb.
Ingredients
- 250g Pasta shells (dry weight)
- 200g frozen cooked prawns - defrost and rinse
- 1 packet (250g) smoked salmon - (trimmings will be fine) cut into small pieces
- 1 bunch of spring onions - roughly chopped
- 1 large tub of cr�me fraiche (500ml)
- � pint white wine
- 1 tbsp. tomato puree
- Fresh dill and parsley - washed and chopped
- Salt and black pepper
- Oil and butter for cooking
Method
- Cook the pasta in boiling water (until al dente) - rinse well and set aside.
- Use a shallow wide based pan to melt a knob of butter and 3tbsp of oil on the simmering plate.
- Add the chopped spring onions to the pan and sweat for 2 minutes.
- Move the pan to the boiling plate, heat until very hot and add the wine - reduce to a thick liquid.
- Remove from the heat and add the prawns, creme fraiche, puree and pasta shells. Stir well and begin to heat thoroughly but gently on the simmering plate.
- When hot add the salmon and herbs, stir in and add the seasoning. Cover with a lid and leave on the simmering plate for about 5 minutes - or until very well heated through.
- Serve with warm crusty bread.
