Prawn and Mushroom Linguine

This is a really quick meal! Btw if you notice the kitchen looks different to usual thats because I'm at my parents' house not at University at the moment. I love cooking here there is so much space and the utensils are such good quality (Happy Emily!) 

Ingredients(serves 1):

About 10 King Prawns

A knob of Butter

1 Small Onion

1 Garlic Clove

2/3 Button Mushrooms

Salt and Pepper

1 Scoop of Vanilla Ice-Cream (don't knock it until you've tried it) 


Firstly, boil the kettle and pop the linguine on to boil. 

Then, I melt the butter in the pan and then fry up the onions, garlic and prawns in it (which makes them taste incredible). Again, because you know by now that I don't like soggy mushrooms, I add them later but you can do them now too if you want. Make sure you have enough butter in so that its nice and juicy like in this picture. 

I prefer to cook them on a lower heat for longer which stops all the juices from drying out.

Just as the pasta is al dente (nearly cooked) I add the mushrooms and the scoop of ice-cream to the pan with the onions and prawns. I fry them all up for a while, letting the ice cream melt to make a sweet creamy sauce. It is really nice to use the ice cream but it does mean you have to use a bit of salt and pepper to counteract the flavours or it gets a bit too sweet. 

Then I strain the pasta and add it into the frying pan (with the heat turned down low). Once its all mixed in I just check to see if there is a good enough sauce ratio and if there isn't I add some more butter/ice-cream/double cream...any will do.