1. Bring a pan of lightly salted water to the boil, add the linguine and cook for 10-12 minutes, until al dente.
2. Meanwhile, add the butter to a medium frying pan, followed by the prawns, cream and lemon juice. Finally, stir in the garlic and herb cheese until dissolved, and ensure the prawns are nice and pink and cooked through.
3. Once the pasta is ready, remove from the pan with a pair of tongs and add to the frying pan. Stir together, then add the smoked salmon and season with salt and pepper.
4. Remove from the heat and serve immediately, with Parmesan, herbs and/or rocket leaf.
*Health Watch: Swap this double cream for half-fat crème fraiche and even the butter and soft cheese for low-fat options to dramatically cut your calorie intake.
© Marcus Bean for Boursin, www.boursin.co.uk
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If the sauce gets too thick, just add a little water from the pasta pan
100g (3½oz) linguine 1 tbsp unsalted butter 14 raw peeled tiger prawns 200ml (7fl.oz) double cream Juice of ½ lemon 2 x Boursin Garlic & Herbs cheese portions , or similar 100g (3½oz) smoked salmon (cut into strips) Salt and pepper Freshly grated Parmesan, to serve Rocket leaf or micro herbs, to garnish
Time: 20 minutes, including cooking time Serves: 2 Nutrition: 896 calories, 71g fat, 43g sat. fat*