Levi Roots Reggae Reggae king prawn and salmon linguini recipe

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serves: 2
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 35 min
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  • Cook along with celebrity chef Levi Roots as he shows you how to make this easy salmon and prawn pasta dish in this special step-by-step video recipe. We love how Levi Roots has used his special Reggae Reggae sauce to bring a new flavour to a traditional seafood dish. If you want to make this dish more of a family-friendly-bargain then we recommend buying a bag of frozen prawns rather than fresh – you can keep them at the back of your freezer for future mid-week dinners. We’ve got a feeling this king prawn and salmon linguini is going to become a family favourite.


    • 2 salmon fillets
    • 250g raw king prawns
    • ½ medium red onion – finely diced
    • 300ml crème fraiche
    • 2tbsp olive oil
    • ½ bottle Reggae Reggae sauce
    • 2 spring onions – finely chopped
    • 100ml white wine
    • 300g fresh linguini – or pasta of choice
    • 8 cherry tomatoes – halved
    • 50g spinach


    • Heat ½ the oil in a pan and lightly fry the salmon fillets, place on a baking tray and put under a medium heat grill for 25 mins.

    • While the salmon is cooking, heat the rest of the oil in a pan, sauté off the onions and add the prawns. Pour over the white wine and Reggae Reggae sauce, then leave to gently simmer.

    • Meanwhile bring a pan of salted water to the boil and add the pasta to cook for 6 mins or until tender.

    • Stir the crème fraiche into the sauce along with the cherry tomatoes and spinach and take the salmon from under the grill. Gently flake it into the sauce using a fork (be careful to pick out any bones) and stir through.

    • Drain the pasta and place a pile on each plate, top with a generous helping of the sauce.

    Top tip for making Levi Roots Reggae Reggae king prawn and salmon linguini

    Top tip: Use low-fat crème fraiche to keep the calories down.

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