Recipe Sharing: Simple Cheese and Prawn Pasta

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Recipe Sharing: Simple Cheese and Prawn Pasta

21-Apr-2021
By MJC97

Just got home from work and now too lazy and tired to cook? 

Goody to the rescue yet again, bringing you a deliciously easy cheese and prawn pasta that will take a very little time to prepare but will keep your tummy full so you can sleep peacefully!

https://image.goody25.com/images/catalog/61716/20210421_16189793142641_mobile.jpeg  
Here are the ingredients for one serving:

• Pasta for 1 person

• Olive oil

• Salt 

• Pepper 

• 200ml light cream or milk

• 1 piece of cheese (or more if you like it super cheesy)

• appropriate amount of prawns


Here’s the step-by-step guide:

1. Boil the pasta in water with some olive oil and salt. 

Some people say, throw the pasta on the wall, if it sticks, then the pasta is done! 

Once it done, strain in and add it to some cold water. Remember to keep some pasta water for later. 

https://image.goody25.com/images/catalog/61716/20210421_16189792773601_mobile.jpeg  

2. Peel and clean the prawns, then add some pepper and salt to it and leave it to marinate for about 15 minutes.

https://image.goody25.com/images/catalog/61716/20210421_16189793488961_mobile.jpeg  

3. Heat some oil in a pan, add the prawns and fry until the color changes. Then, remove it from the pan and set aside.

https://image.goody25.com/images/catalog/61716/20210421_16189793834281_mobile.jpeg  

4. In the same pan, add more oil if necessary, then fry the minced garlic over low heat until fragrant. Then, pour in the cream or milk and place cheese slices in pan. 

https://image.goody25.com/images/catalog/61716/20210421_16189794209061_mobile.jpeg  

Once the cheese has melted, add in the pasta, a little pasta water for extra flavour and the prawns. 

https://image.goody25.com/images/catalog/61716/20210421_16189794507891_mobile.jpeg  

Give it a little taste and add salt if necessary. 

Done! Enjoy your delicious meal. 

recipe pasta prawn cheese


MJC97

Just another human, trying to survive.

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