Smoked salmon and tiger prawn linguine

Smoked salmon and tiger prawn linguine


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,

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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*