Many people say that seafood and cheese do not go together.
This creamy linguine pasta works very well with this combination. The goat cream cheese is rich, but mild and the sharp Pecorino at the end just rounds everything up.
I had some tiny tomatoes ripen in a dark container. A small hand full went in the sauce as well. For a bit of color I used some smoked paprika and some piment d'espelette.
Ingredients for 1:
120 g linguine, 110 g defrosted prawns
7 mini tomatoes, 3 spring onions, 2 garlic cloves
50 g goat cream cheese, 20 g Pecorino, 75 ml double cream, 6 tbsp pasta water, 1 tbsp butter
Salt, pepper, piment d'espelette, smoked paprika
Start the linguine first. Chop the onions, tomatoes and garlic and toss them in a wide pan with butter. Let them cook for 4 min to soften. Add the goat cheese and some of the pasta water.
Pour in the cream and season. Add more pasta water if needed. Heat up the prawns for 2 min, when they are already cooked
Combine with the linguine and grate some Pecorino on top.
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