Prawn Pasta

• Linguine 125 g
• Prawns 200 g
• Cremefine for cooking, 15% fat 45 g
• Cremefine 7% cooking cream 45 g
• Onion no nutrition facts 0.5 Stk
• Parmesan 30 g
• Fresh parsley 15 g
• Salt no nutrition facts 0.8 tsp
• Black pepper no nutrition facts 2 pinch
• Olive oil no nutrition facts 1 tbsp

4 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Cooking the pasta: ​Cook 125 g of linguine in plenty of boiling, well-salted water until al dente. Reserve a little of the pasta water before draining.

2. 2

   Heat a frying pan with a little olive oil over a high heat.

3. 3

   Pat the prawns dry, season with a pinch of salt and pepper, and fry for 1.5 to 2 minutes on each side until they turn pink

4. 4

   Remove the prawns to a plate straight away, before they absorb too much water or become tough.

5. 5

   Sauté the diced onions in the same pan until translucent.

6. 6

   Pour in 95 ml of Cremefine and the chopped herbs.

7. 7

   Simmer gently over a medium heat for about 2–3 minutes, until the sauce has thickened slightly. Stir in half the Parmesan straight away.

8. 8

   Add the cooked linguine and the pan-fried prawns (along with any juices that have run off the plate) to the sauce.

9. 9

   Stir everything for 1 minute. If necessary, add a splash of pasta water to achieve the perfect consistency.

10. 10

    Arrange on a plate and sprinkle with the remaining Parmesan.