Snøfrisk creamy prawn pasta

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Snøfrisk creamy prawn pasta


  • 1 tub Snøfrisk fresh spreadable cheese (125 g)
  • 2/3 cup whipping cream
  • 1/3 cup whole milk
  • Salt and coarsely ground black pepper
  • Lemon
  • 400 g pappardelle (or linguine, spaghetti, etc.)
  • 2 tbsp cold-pressed olive oil
  • 200 g shelled, cooked prawns
  • 4 plum tomatoes
  • Fresh basil


Make two diagonal slits across the bottom of each tomato. Drop them in boiling water for approx. 10 seconds until the skin loosens, then plunge them into ice-cold water. Peel, seed and chop into bite-size pieces. Cook pasta in lightly salted boiling water until tender. Drain in a colander and add oil. Combine milk and cream in a saucepan and heat to boiling. Add Snøfrisk and blend until smooth. Season to taste with salt, coarsely ground black pepper and lemon juice. Combine pasta, sauce and prawns till heated through. Garnish with fresh basil.