Salmon linguine in prosecco sauce
This was an amazing way to use up some of yesterdays leftovers salmon with potentially a few store cupboard bits. I found this amazing recipe recipe on Tesco site and we love it. Who doers not like a midweek Prosecco.
Ingredients for 2 people
- 200g linguine
- ½ tbsp olive oil
- I small onion, finely chopped
- 1 garlic clove, crushed
- 200ml prosecco
- 150ml reduced-fat crème fraîche
- ½ lemon, finely grated zest plus extra zest and the remainder cut into wedges to serve
- 100g cooked leftover salmon, roughly flaked
- a few smaller Rocket leaves
Pop the bbq on to around 180c. I used my kamado junior for this which is a tiny Kamado Joe and perfect for smaller cooks.
Bring a large pan of salted water to the boil and cook the pasta for around 10 minutes, then drain, reserving a small cupful of pasta cooking water just in case but I used extra Prosecco.
Meanwhile, heat the oil in a large frying pan set over a medium high heat and fry the shallot for 6-7 mins until soft. Add the garlic for another minute then pour in the prosecco and bubble for 2 mins. Turn the heat down to low and slowly whisk in the crème fraîche. When combined, stir in the lemon zest, salmon, and some of the rocket until warmed through. Stir in the pasta and reserved pasta water or extra Prosecco 🙂 until well coated. Serve with extra lemon zest and a few more rocket leaves.
Amazing with a glass or 2 of Prosecco
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.