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  • Serves: 5


    • 375g linguine

    • 200ml milk

    • 300g Galbani® Mascarpone

    • 300g Galbani® Dolcelatte

    • 2 tbsp olive oil

    • 450g raw king prawns

    • 350g cherry tomatoes, halved

    • 1 tsp crushed chillies

    • 200g Galbani® Mozzarella Mini Balls

    • 200g baby spinach

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  • Method

    • 1 Cook the linguine according to pack instructions. Drain and set aside.

    • 2 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.

    • 3 Heat the oil in a large frying pan. Add the prawns, tomatoes and chillies, and cook over a high heat for 1 minute.

    • 4 Add the drained linguine, cheese sauce, Mozzarella Minis and spinach.

    • 5 Stir well, check seasoning and serve immediately.

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