And that rhymes! Don’t worry about what it sounds like though, as I have to admit, it was absolutely gorgeous! A little bit naughty, but perfect for the weekend.
I picked up some garlic and herb marinated king prawns in Dunnes and they really added to this dish, but any king prawns or Dublin bay prawns would be just as good. Also a splash of white wine would be really tasty in this, but I didn’t have any to hand, which was probably a first for me!
Now a confession, I am awful at weighing things out… my mantra is that I cook by the seat of my pants. A bit of this, a bit of that and hey presto you get a dish at the end. But that also means that it is never quite the same twice, as I’ve not got exact measurements. So add a pinch more of anything below to your taste if needed!
1 pack of king prawns
Linguine for 2 people
½ carton of single cream
1 tub crème fraiche
1 clove of garlic, crushed
½ pack of chestnut mushrooms, chopped
1 large shallot finely diced
Parmesan to taste
Squeeze of lemon juice
Handful fresh parsley
½ chicken stock cube
First fry off your prawns with the crushed garlic in some oil and then leave aside.
Get the pasta on the go in some salted boiling water.
Fry off the mushrooms and shallots in the same pan you used for the prawns so it can soak up the flavour.
Add in the cream and the crème fraiche and crumble in the half stock cube and a spoonful of the pasta water.
Next add in the parmesan. You’d be looking at say ½ a cup but add more or less depending in on your taste.
Allow it all to simmer gently and throw the prawns back in.
Drain the pasta water and reserve ½ a cup of the water and add this into the pan. It should start to get glossy and begin to thicken. Once it coats the back of a spoon, it’s done.
Throw in the parsley and the sqeeze of lemon juice at this point, then tip in the linguine and serve with another dusting of parmesan.