Grilled prawns with pasta penne
Ready in 20 min.
- 400 g pasta penne
- 400 ml Emborg Pasta Cream
- 200 g Emborg Parmesan
- 600 g whole large prawns
- 1 tbsp olive oil
- 3 cloves garlic, cut into slices
- 2 sprigs fresh rosemary
- 1 tbsp grated lime rind
- freshly ground pepper
Cook the pasta as directed on the packet.
Heat the pasta and stir in the grated Parmesan.
Fry the prawns in oil with the rosemary and garlic an remove the prawns.
Fold the warm pasta into the sauce, drizzle with lime rind and prawns.