Prawns, penne and a restrained blue cheese cream sauce.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g penne
- 500 g raw peeled prawns, deveined
- 1 tbsp olive oil
- 20 g butter
- 2 garlic cloves, minced
- 150 ml cream
- 100 g blue cheese
- 30 g Parmesan
- 1 tsp lemon zest
- 2 tbsp chopped parsley
- Black pepper and salt to taste
Method
- Cook pasta until al dente, reserving 250 ml cooking water.
- Dry prawns and lightly season. Sear in oil for 1–2 minutes per side until opaque, then remove.
- Lower heat and add butter and garlic for 30 seconds. Add cream and blue cheese, stirring gently until melted.
- Toss in pasta, Parmesan and a splash of pasta water.
- Return prawns just to warm through. Finish with lemon zest, parsley and pepper. Taste before adding salt.