- 375 grams linguine
- 200 millilitres milk
- 300 grams Galbani Dolcelatte
- 300 grams Galbani Mascarpone
- 2 tablespoons olive oil
- 450 grams raw king prawns
- 350 grams cherry tomatoes , halved
- 1 teaspoon crushed chillies
- 200 grams Galbani Mozzarella Mini Balls
- 200 grams baby spinach
Ingredients
Method
Cook the linguine according to instructions. Drain and set aside.
Gently heat the milk in a large saucepan, and add the Mascarpone and Dolcelatte. Stir until the cheese melts and keep on a low heat.
Heat the oil in a large frying pan. Add the prawns, tomatoes and chillies, and cook over a high heat for 1 minute.
Add the drained linguine, cheese sauce, Mozzarella Minis and spinach.
Stir well, check seasoning and serve immediately.
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