Creamy Lemon Prawn Pasta | Not My Kitchen

We are making one of my classic light and creamy pasta dishes: Creamy lemony prawn pasta! Full recipe below!

We start off by cleaning the shrimp. In a large pot, put the water to boil with a generous amount of salt. Then we add two cloves of garlic and some olive oil into a pot to sauté. After the garlic has sautéd, we then add a whole tub of cream cheese and stir until it’s melted. Once the cream cheese starts to melt, we grate some fresh parmesan cheese and stir that in with a dash of cream. I used a vegan cream here just to keep the recipe a little lighter. I then quickly add a squeeze of lemon to the sauce. Once the water has boiled, I add in my tagliatelle pasta nests (about 4 or 5) and leave to cook for 4 minutes. When the pasta is nearly done, I add in the prawns to the sauce to cook before tossing the pasta and the sauce with the prawns together to combine. Lastly, we serve with some fresh chopped parsley, lemon slices and another squeeze of lemon juice! Easy as that!

Ingredients: (serves 2-4)
165g king prawns, raw and shell off
4-5 tagliatelle pasta nests
2 lemons
1 bunch parsley, chopped
150g cream cheese (I used my fav Paysan Breton French Sea Salt cream cheese)
50-100ml vegan cream (or regular, just depends on preference)
2 cloves of garlic, smashed
2 dashes of olive oil
¼ cup freshly grated parmesan
+ salt for pasta

How to:
Pop a pot of water with a generous amount of salt on to boil (for cooking pasta).
Add 1 dash olive oil and two smashed garlic cloves into another pot on the stove (for sauce).
Add cream cheese to garlic oil and stir until melted.
Then add in parmesan cheese and 50-100ml cream to loosen sauce.
Add a squeeze of half a lemon. Stir together.
Add pasta into boiling water and cook for 4 mins. At the same time add in the prawns to the sauce to cook.
Drain pasta or pop pasta directly into sauce once prawns are almost fully cooked - pop directly in if your sauce pan is big enough.
Toss together and serve on a large sharing platter (or individual bowls) with chopped parsley on top, lemon slices (enough for everyone eating) and enjoy!
As a wine pairing, I chose: Pine Ridge, Napa Valley Chenin Blanc/Viognier
Linked here: https://www.farmdrop.com/products/pine-ridge/pine-ridge-napa-valley-chenin-blanc-viognier/19b72e8c-088e-4036-a840-30c479a3b6f6
I bought most of my ingredients from Farmdrop and the cream cheese and prawns from Waitrose. You can use the following link to get £30 off your first shop with Farmdrop (London only) https://www.farmdrop.com/r/GEMMA-GKZXQF which includes the wine linked above.

If you use the link above, I will also get money off my next shop -- win, win!

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