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.
