Barring my fetish for cake (mmm… cake) most of the recipes I post tend to be on the healthier side, but every now and then a little indulgence is in order and this rich pasta dish does not disappoint. Definitely not for everyday eating but great for a special treat.
Creamy prawn and mushroom linguini
Adapted from chaosinthekitchen.com
120g uncooked linguini
6 tablespoons butter, divided
250g mushrooms, sliced
2 cloves crushed garlic
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh basil
120g light cream cheese
300g cooked, shelled prawns
Put your linguini on to cook in a pot of boiling, salted water.
While that’s cooking, put a large pan over a medium heat and add two tablespoons of the butter. When this is melted add the mushrooms and sauté until soft and brown. Season with a little salt and pepper and set aside.
In the same pan melt the remaining butter. Add the garlic, herbs and cream cheese and stir over a medium heat until mixed together. Don’t worry if it looks a bit weird at this stage.
Add a ladle full (about 2/3 cup) of the boiling water from the pasta pot to your pan and stir till the sauce is smooth.
Add the mushrooms to the sauce and simmer for 8 mins. Then add the prawns and simmer for 2 more minutes.
Mix the pasta and sauce together to coat and serve.
Serves 2 – 4