Ingredients
- 250g shallots, diced
- 1 bulb Garlic, roasted & crushed
- 200g block of Riverina Dairy Double Cream Fetta
- 250g butter melted
- 1kg fresh cooked king prawns. Ready to eat
- 2 lemons, zested & juiced
- 1L fish stock
- 1kg squid ink pasta, cooked al dente
- 2x 500ml cooking cream
- Salt & Pepper
- 1 tbs Chervil
- 1 tbs Flat leaf parsley
- 1 tbs of dill
- 2 tbs salmon roe (optional)
King Prawn Linguine with Double Cream Fetta
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- Lightly sauté shallots and garlic with butter in a frying pan.
- Add lemon zest and fish stock to the pan and deglaze, reduce the stock by half. Add cooked pasta and cooking cream, bring to a boil then remove from heat.
- Check the seasoning, add salt, pepper and lemon juice to taste.
- Serve pasta with Riverina Dairy Co. Double Cream Fetta crumbled on top and with chopped herbs and salmon roe if available.
