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Spaghetti with Smoked Salmon and Prawns

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Serves: 6
280g / 10 oz large Mediterranean prawns or tiger prawns, cooked, peeled and de-veined
300ml / 10 fl oz Bechamel Sauce
115g / 4 oz freshly grated Parmesan cheese
70g / 2 1/2 oz butter, plus extra for greasing
350g / 12 oz dried spaghetti
200g / 7 oz smoked salmon, cut into strips

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Grease a large, ovenproof dish and reserve.

Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Drain well, return to the saucepan, add 55g / 2 oz of the butter and toss well.

Spoon half the spaghetti into the prepared dish, cover with the strips of smoked salmon, then top with the prawns. Pour over half the Bechamel Sauce and sprinkle with half the Parmesan. Add the remaining spaghetti, cover with the remaining sauce and sprinkle with the remaining Parmesan. Dice the remaining butter and dot it over the surface.

Bake in the preheated oven for 15 minutes, or until the top is golden. Serve immediately.

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