Creamy garlic sauce with prawns & whole-wheat spaghetti

Creamy garlic sauce with prawns & whole-wheat spaghetti! 💫🦐

Ingredients:
Handful dried whole-wheat spaghetti
350ml lactose-free cream (I used Arla lactose free)
1/2 cup parmesan cheese, freshly shredded
1 clove garlic, chopped finely
70g butter (option to use olive oil if making dairy-free)
1 pack of cooked (or uncooked, just cook before)

Cook your pasta as directed on the package until al dente.
In another pot, on a low heat, pop your chopped garlic, cream and butter (if using butter), slowly adding the parmesan a little af a time to melt in and then leave to simmer until thickened to be alfredo-like. Once pasta and sauce are ready, combine altogether in one bowl and heat for a minute or two, stirring in the chilled cooked prawns until heated through but not overcooked. Sprinkle some parsley on top or stir in to serve!

You can make this vegan by using Oatly cream and vegan Parmesan instead, but the vegan cheese needs to be grated from the block and not a packaged product (as the regular parm does) as the packaged product usually has an ingredient to prevent it sticking together which we don’t want as we want the cheese to combine with the cream properly. You can also opt for olive oil instead of butter. I’ve made this both ways, even omitting cheese and adding flour once for more of a roux — it’s delicious anyway and the garlic adds an extra oomph to the creaminess.