Spaghetti with Salmon and Crabs in Coconut Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 250 g salmon, (wild salmon), also frozen
- 100 g North Sea shrimps or Arctic prawns
- 400 g canned coconut milk
- 1 clove garlic
- basil
- Oil, butter or cremefine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente.
- Heat the fat in a large pan or in a wok and briefly fry the drained prawns. Chop the garlic and fry briefly, season with salt and pepper. In the meantime, cut the defrosted salmon into small pieces. Pour the coconut milk into the prawns and bring to the boil briefly, then add the sliced salmon and let it simmer over medium heat for a few minutes. Mix in the freshly chopped basil, season to taste and serve immediately when the spaghetti is done.
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