Farfalle with Smoked Salmon and Prawns

Twenty minutes from start to finish. Cooking for one. That's the brief here – and farfalle with smoked salmon and prawns delivers on both counts without any fuss.

The sauce is a simple tomato base with carrot and butternut squash softened in olive oil, sharpened with white wine, and finished with a little cream that turns the whole thing from red to a rather pleasing orange. The smoked salmon and prawns go in right at the end — just long enough to warm through without overcooking.

Twenty minutes, cooking for one — Casa Adora

On the cheese question

I add Parmesan. I am aware that some people have strong feelings about cheese with fish. I subscribe to the view that if it tastes good, it's correct. Their loss, I think.

A note on the pasta

Farfalle is the natural choice — the little bow ties catch the sauce and look the part. Linguine works equally well if that's what you have. As ever, cook it one minute less than the packet says and finish it in the pan.

Farfalle with Smoked Salmon and Prawns

Serves: 1 Time: 20 minutes

Ingredients

• 100g farfalle (or linguine)
• 1 small carrot, finely chopped
• A chunk of butternut squash, finely diced
• 1 clove garlic, crushed
• A small glass of white wine
• 3–4 tbsp tomato sauce, passata, or blended tinned tomatoes
• A small splash of cream (optional, but recommended)
• A handful of cooked prawns
• A few slices of smoked salmon, roughly torn
• Olive oil
• Black pepper
• Fresh basil to finish
• Parmesan, grated, to serve

Method

1. Sauté the carrot and butternut squash in olive oil over medium heat. Add the garlic and a good grind of black pepper. Pour in the white wine and let it bubble.
2. Meanwhile, cook the farfalle in well-salted boiling water at a rolling boil for one minute less than the packet instructions.
3. When the vegetables are starting to soften, add the tomato sauce and stir through. Add a splash of cream if using; it softens the flavour and shifts the colour to a warm orange.
4. Drain the pasta and return it to low heat. Add the tomato sauce mixture, prawns, and smoked salmon. Stir gently, replace the lid, and leave for a minute while you grate the Parmesan.
5. Finish with fresh basil and serve immediately.

Enjoy it with something dry and chilled.

This recipe is part of my Fish & Seafood Recipes collection – a growing collection of recipes cooked and perfected in rural Andalucía, 160km from the open sea. It also appears in my Pasta Recipes hub – from quick weeknight suppers to slow-cooked ragù and baked Italian classics.
All recipe hubs → Recipe Hubs
Wonky photos, proper food, genuine adventures – The Flexible Chef