I would normally never make something as rich as this for a dinner, but I had a few ingredients lying around, and a tiny bit of patience to cook with. I wanted something hearty and tasteful but also was within the confines of my restrictive diet. I have to tell you about this product before I continue with the recipe, hopefully you can find this alternative to cream in every grocery store, but it’s delicious and has nearly a quarter of the calories that regular cream has. It is absolutely delicious and acceptable in replacing in any dish with cream. If you’re not able to find this then a simple cream sauce will work equally well (if you want to know how to make one let me know).
Ingredients for Marinated Prawns:
300-400g fresh Prawns
Handful fresh parsley
1 small chili
3 tbsp oil
3 garlic cloves
Juice half a lemon
Ingredients for Pasta Sauce:
3 cloves garlic
3 tbsp flour
250ml Alpro Soya Cream
50-100g blue cheese (as much as you like, depending on how much you like it)
½-1 c milk (depending on how thick you like it)
¼ grated parmesan cheese
To start Marinate the Prawns:
Chop, chili, garlic, parsley add to a zip lock bag.
Add oil and lemon juice and put in the fridge until you’re ready to cook.
For the Sauce: (Also good time to start up the pasta water)
Melt the butter in the pan and add the garlic, when the garlic becomes fragrant turn the hob down to the lowest setting.
Add the flour and make sure it’s incorporated completely and cook the paste for about 5-6minutes, being careful not to darken the ‘roux’.
Next add the cream and milk stirring with a wisk to remove lumps. Cook about 5-8 minutes on low heat, pepper only at this point.
Next Cook the Prawns:
Heat a grill pan on high heat.
Dump all the prawns in the pan and flash cook them until just done. Turn off heat and let rest.
Add the parmesan cheese into the sauce, if needs more milk to thin it, add some.
Add the drained pasta with a little water into the sauce, and then add the prawns. Voila!
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