Smoked Salmon and Prawn Linguine

Dear friends, I'm back at last after a rather long absence due to a family bereavement. It's been really hard dealing with everyday matters and getting back into the kitchen was one of my last priorities although it is, of course, very important to eat well during taxing times such as these. Mr. P has been a great support, putting meals on the table and generally doing all he can to lift my mood and be there for me. His buying some of my favourite foods has been part of this and having a large packet of smoked salmon in the fridge needing to be used was the reason for this delicious recipe that I cobbled together for our dinner this evening. It's very easy but super delicious ... maybe you'll be tempted to give it a try!

Smoked Salmon and Prawn Linguine – Serves 2

250g linguine, farfalle would also work well
15g butter
1 Tbsp olive oil
4 spring onions, finely sliced
75g prawns
juice of ½ lemon
2 Tbsp chives or dill, finely chopped
125ml double cream or crème fraîche
125g smoked salmon, cut into strips
salt and freshly ground black pepper
lemon wedges to serve

Cook the pasta according to the instructions on the package.

Meanwhile, heat the butter and olive oil, and cook the onions over a medium heat for a couple of minutes until softened.

Add the prawns and cook until they start to curl and take colour. Stir through the lemon juice and herbs,

Now add the strips of smoked salmon and the double cream, or crème fraîche. Season to taste, taking care not to add too much salt. Cook for 2 minutes, until heated through.

Stir through the drained pasta and serve on warm plates with the lemon wedges.

Cook's note: I could also imagine incorporating some steamed broccoli florets in this and may well do so another time.