Name: Tagliatelle with prawns, blue cheese and cherry tomatoes
Total time: 40 min
Cuisine: Belgian
Ingredients: olive oil (tbsp); 1 onion (yellow, finely chopped); 2 cloves garlic (crushed); 32 pieces prawns (peeled and deveined); 120 ml cream; 1 cube chicken stock (with a little liquid); 150 g blue cheese (e.g. Roquefort or Gorgonzola); 500 g tagliatelle; 150 g cherry tomatoes (halved); salt (to taste); pepper (to taste); parsley (fresh, finely chopped)

Method

Get cooking

Cook the tagliatelle according to the packet instructions. Drain and keep warm.
Chop the onion and garlic. Halve the cherry tomatoes. Chop the parsley.
Heat the olive oil in a large pan. Add the onion and sweat until translucent. Then add the garlic and fry briefly.
Add the prawns to the pan and fry for 2–3 minutes per side until pink and cooked through. Remove them from the pan briefly.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Add the cream to the same pan. Crumble in the stock cube and add the cherry tomatoes and blue cheese. Stir until the cheese has completely melted and the sauce thickens slightly.
Return the prawns to the pan and briefly stir them through the sauce. Season with pepper and salt.
Toss the cooked tagliatelle through the sauce. Finish with fresh parsley.

Background

💡 Tips Add a splash of white wine after frying the prawns for extra depth. Finish with toasted walnuts or some extra pieces of blue cheese.