In a large non-stick pan, fry the king prawns together with the garlic and spring onions over a medium heat until the prawns start to change colour.
Add in a good splash of white wine and bring to the boil.
Gently incorporate Saint Agur® blue cheese crème and let it simmer for a couple of minutes over a low heat.
Season with black pepper and stir in the rocket leaves before serving.
When lunchtime rolls around, mix some cooked pasta and prawns together before adding Saint Agur® Blue Cheese Crème – it’s that simple !
Method
INGREDIENTS
400g raw king prawns, peeled
2 cloves garlic, crushed
2-3 spring onions, chopped
350g spaghetti, cooked
1 pot Saint Agur® Blue Cheese Crème
White wine
50g rocket leaves
Ground black pepper
PRODUCT View Method
Recipe Method
In a large non-stick pan, fry the king prawns together with the garlic and spring onions over a medium heat until the prawns start to change colour.
Add in a good splash of white wine and bring to the boil.
Gently incorporate Saint Agur® blue cheese crème and let it simmer for a couple of minutes over a low heat.
Season with black pepper and stir in the rocket leaves before serving.
