Juicy prawns and smoked salmon are cooked in a creamy herb cheese sauce and served with a good helping of linguine. Serve with a fresh salad for a delicious meal.
- 100g dry linguine
- 1tbsp unsalted butter
- 14 raw peeled tiger prawns
- 200ml double cream
- Juice of half a lemon
- 2 x Boursin Garlic & Herbs Portions 100g smoked salmon (cut into strips) Salt & pepper to season
- Freshly grated Parmesan to serve Rocket leaf or micro herbs to garnish
Method1 Bring a pan of lightly salted water to the boil, add the linguine and cook for 10-12 minutes, until just cooked.
2 While the pasta is cooking, add the butter to a medium frying pan, followed by the prawns, cream and lemon juice. Finally, stir in the garlic and herb cheese until it has dissolved and the prawns are cooked.
3 Once the pasta is cooked, remove from the pan with a pair of tongs and add to the frying pan.
4 Stir together and then add the smoked salmon, stir together and season with salt and pepper. If the sauce becomes too thick, add a little of the pasta water.
5 Remove from the heat and serve immediately into two bowls. Finish with some freshly grated Parmesan and micro herbs or rocket leaves.
Prep Time5 minutes
Cook Time15 minutes
Nutrition InformationServes 2
More great pasta dishes to try:
Cauliflower & Macaroni Cheese
Spaghetti Al Pomodoro
Creamy Mushroom & Bacon Pasta
Welsh Lamb Linguine With Peas & Leeks
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