madnad

I love prawns. I love mushrooms. I love garlic.

Put them together with my favourite carb, and you have a meal I could eat from dawn ’til dusk. I might have put a wee extra clove of garlic in that the recipe below states, but I do love my garlic. So, if you can handle it, I recommend doing the same.

The addition of the stock cube is purely optional. If you don’t have any fish stock cubes, you could use chicken or vegetable instead.

You can also reduce the butter used in the sauce. The recipe I based this on had way more butter, but I cut it down, and I think you could easily cut it down further should you so wish. I also used a ‘light’ version cream cheese.

Prawn and Mushroom Linguine

Serves 4

Ingredients

  • 250g Fresh Linguine
  • 30g Unsalted Butter
  • 250g Chestnut Mushrooms (sliced)
  • 100g Unsalted Butter
  • 2 cloves Garlic (minced)
  • 100g Cream Cheese
  • 2 tablespoons Fresh Parsley (finely chopped)
  • 1 teaspoon Dried Basil
  • 160ml Boiled Water
  • 1 Fish Stock Cube (optional)
  • 350g Cooked King Prawns

Directions

1. Boil some water in a pan, add a generous teaspoon of salt and cook the linguine as per packet instructions
2. Meanwhile, melt 30g butter in a saute pan and fry the mushrooms until they start to brown, then transfer to a plate
3. In the same pan, melt 100g butter and fry the garlic for a few minutes
4. Add in the cream cheese, and stirring as it melts
5. Add the basil and parsley, and simmer for 5 minutes
6. Pour boiling water over the stock cube (if you are using) then add gradually to the sauce
7. Add in the cooked prawns and the mushrooms and heat through, then serve
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