Smoked Salmon, Tiger Prawn Linguine & Boursin | Cheese recipes by Marcus Bean

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Boil salted water in a large pot.

Add linguine to the boiling water and cook for about 10-12 minutes until softened.

In a skillet, melt about 1 tablespoon of butter over low heat.

Add raw peeled tiger prawns to the skillet and sauté gently in the butter.

Pour in double cream and bring to a gentle simmer.

Squeeze in the juice of half a fresh lemon, catching any seeds.

Add 2 packs of Boursin cheese to the skillet and stir until melted.

Lift the cooked linguine out of the pot and add it to the skillet, including a bit of excess water from the pasta.

Add smoked salmon, cut into strips, to the skillet and stir gently.

Season with salt and black pepper, then reduce heat to low.

Grate fresh parmesan cheese into the skillet and mix everything together.

Serve the dish on a plate, ensuring a good balance of prawns and smoked salmon.

Garnish with fresh rocket leaves and an extra sprinkle of parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens