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How to Make Creamy Salmon Tagliatelle With King Prawns and Roasted Lime
Executive chef and Ravish Magazine columnist Paul Watters knows exactly how to create dishes that feel indulgent without being overly complicated, and this creamy salmon and prawn tagliatelle is the perfect example.
Combining crispy-skinned salmon, juicy king prawns, silky tagliatelle and a rich parmesan cream sauce, this recipe delivers restaurant-quality flavour with surprisingly little effort. The addition of roasted lime brings a deeper, sweeter citrus note that cuts beautifully through the richness of the dish, while fresh asparagus and cherry tomatoes keep everything feeling light, vibrant and perfect for spring and summer dining.
Finished with fresh herbs, cracked black pepper and optional chilli flakes for a little heat, this elegant seafood pasta recipe is ideal for cosy evenings, entertaining guests or simply treating yourself to something special at home.
Ingredients
For the salmon and prawns
- 2 salmon fillets, skin on
- 10–12 raw king prawns, peeled
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and cracked black pepper
- 2 tbsp olive oil
- 1 knob butter
For the pasta
- 250g tagliatelle
- 1 bunch asparagus, trimmed
- 1 lime, halved
- 6–8 cherry tomatoes, halved
- 2 cloves garlic, finely sliced
- 1 small shallot, finely diced
- 100ml white wine (optional)
- 150ml double cream
- 40g grated parmesan cheese
- Fresh dill or parsley
- Chilli flakes (optional)
Method
Roast the lime
Preheat the oven to 200°C.
Place the lime halves cut-side up on a baking tray, drizzle with a little olive oil and roast for 10–12 minutes until lightly caramelised. Roasting the lime gives the sauce a sweeter, deeper citrus flavour.
Cook the salmon
Pat the salmon dry and season with salt, pepper and a little smoked paprika.
Heat the olive oil in a large frying pan over a medium-high heat. Place the salmon skin-side down and cook for 5–6 minutes until the skin is crisp. Flip the fillets, add the butter to the pan and baste for another 2–3 minutes until just cooked through. Remove from the pan and leave to rest.
Cook the prawns
Season the prawns with garlic powder, smoked paprika, salt and pepper.
Using the same pan, cook the prawns for 1–2 minutes on each side until pink and lightly charred. Remove and set aside.
Prepare the tagliatelle
Cook the tagliatelle in salted boiling water until al dente. Add the asparagus for the final 2 minutes of cooking time.
Before draining, reserve a cup of the pasta water.
Make the sauce
Using the salmon pan, gently soften the shallot and garlic for 1–2 minutes. Add the cherry tomatoes and cook until they begin to blister.
Pour in the white wine, if using, and allow it to reduce slightly. Stir in the double cream and squeeze in the roasted lime juice. Add the parmesan and a splash of pasta water, stirring until the sauce becomes smooth and silky.
Finish the dish
Toss the cooked tagliatelle and asparagus through the sauce, then fold through the prawns.
Plate up the pasta and top each serving with a crispy salmon fillet. Finish with extra parmesan, fresh dill, cracked black pepper and chilli flakes if desired.
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