I’ve got really into prawns recently, I think I’ve eaten them about three times this week. This one has got fresh tiger prawns and a cream cheese with chive sauce, perfect for these slightly chilly evenings.
- 1kg Raw King Prawns
- 200g Spaghetti or any long pasta
- 200g Cream Cheese with Chive
- 100g Samphire
So to start off there’s a little bit of work with this you’re going to need to peel the prawns. If they’re already done (ask your fishmonger) top marks, however, if you starting with whole prawns here’s how.
Pull off the head then run your thumb under the shell covering the rest of the prawn, it should come off in one easy movement, leave 3 for garnish, it looks pretty. Once you’ve got the prawns peeled give them a wash and leave to one side.
In a pan of boiling salted water cook the pasta until just done, it should still have some texture to it. In another pan melt the cream cheese with a couple of spoonfuls of the pasta water.
In a large pan, cook the prawns until they are pink of both sides, add the samphire and stir. In the same pan add the pasta and then the cream cheese, give it all a good mix about and serve, garnishing with the 3 prawns you left the shell on.