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Creamy Prawn and Basil Pasta

Recipe

Serves: 4 | Prep time: 10 minutes | Cooking time:  11 minutes

Ingredients

  • 300g linguine  
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 280g The Fishmonger garlic prawns, drained
  • 125ml Farmdale thickened cream
  • 40g grana padano cheese, finely grated, plus extra for serving
  • Stonemill cracked pepper and sea salt to season
  • Large handful fresh basil leaves, torn
  • Extra basil leaves, to garnish

Method

  1. Bring a large pan of well-salted water to a boil and add pasta. Cook the pasta for 11 minutes.
  2. Meanwhile, place the olive oil into a large frying pan over a medium heat. Add garlic to the pan and cook for 30 seconds. Add the prawns and cook for 2 minutes. Add the cream and cook until slightly reduced, then take off the heat. Do not boil the cream.
  3. Drain the pasta and reserve a mug of pasta water. Add the pasta to the frypan and add 2 tablespoons of pasta water. Stir in the grated cheese and torn basil. Season well, to taste.
  4. Add a splash of the pasta cooking water to thin the sauce out if necessary.
  5. Place into warmed bowls and add some extra cheese and basil leaves to serve.

Tip

  • You can use any type of pasta shape, for this dish. For an extra flavour punch, try adding a dollop of home-made basil pesto or a sprinkling of fresh lemon zest.