Prawn and salmon pasta. Any sauce recipes to complement it?

Basil-Lemon Pesto





To toast the pine nuts, place them on a baking sheet and bake in a 350掳F oven until golden, 8 to 10 minutes.





2 garlic cloves


3 Tbs. toasted pine nuts


1 1/2 cups loosely packed fresh basil leaves


1/2 cup loosely packed fresh flat-leaf parsley leaves


1/4 cup grated Parmigiano-Reggiano cheese


1 tsp. lemon zest


1 Tbs. fresh lemon juice


1 to 1 1/2 cups extra-virgin olive oil


Salt and freshly ground pepper, to taste





In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.Prawn and salmon pasta. Any sauce recipes to complement it?
creamy salmon pasta





Ingredients


300g Salmon steaks


500ml Double cream


30g Parmesan, grated


3 tbsp Fresh dill, chopped


Salt and Freshly ground black pepper


1/2 tsp Nutmeg


300g Dried pasta shapes (shells (conchiglie) work well with fish sauces)


Juice of 1 Lemon


Method


Steam the salmon steaks for approximately 10 minutes, or until cooked through. (The fish will turn a much paler colour when cooked.)


Meanwhile cook the pasta according to the instructions (usually boil for approximately 12 minutes).


Gently warm the remaining ingredients over a low heat, stirring well to mix the lemon juice into the cream. Be sure not to boil the sauce.


Remove any skin and bones from the salmon and break into chunks. Add the salmon to the cream sauce.


Drain the pasta and add to the salmon sauce. Mix well, adjust seasoning as necessary and serve immediately.Prawn and salmon pasta. Any sauce recipes to complement it?
***Pasta, Shrimp and Salmon Salad***





INGREDIENTS


1 (8 ounce) package tri-colored pasta assortment


3 tablespoons curry powder


3/4 pound medium shrimp, in the shell


1/4 pound smoked salmon, chopped


1 1/2 cups frozen green peas, thawed


1 tablespoon chopped fresh tarragon


1 teaspoon lemon juice


3 tablespoons olive oil


salt to taste


ground black pepper to taste








DIRECTIONS


Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.


Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.


To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.


In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.


Pour dressing over pasta dish. Toss well and serve.
mince a clove of garlic,in a little butter sautee for 30 seconds, medium heat,add prawn-and salmon if raw,sautee 1 minute add 1/2 glass white wine-wait 15 seconds,add half and half,enough to get a creamy consistency,keep in mind as it heats it will be thicker-lower fire,add salt, fresh ground pepper to taste,chives,some lemon zest and let heat for 15 minutes,until prawns are cooked.if salmon is smoked add now.italians and experts say never add cheese to sea food pasta...but i do!! when serving sprinkle fresh parsley!!!!
You could add Mayonnaise and tomato ketchup together cold to make Marie-Rose sauce. This is normally used on Prawn cocktails.