Your Recipe

Recipe Instructions:

Ingredients
25g butter
1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tbsp plain flour
1 cup chicken or fish stock
1/2 cup (125ml) Bulla Cooking Cream
Juice of 1 lemon
Finely grated rind of 1 lemon
1 tsp Dijon mustard
600g green prawns, peeled (tails intact), deveined
Chopped fresh chives, to serve
Cooked linguine, to serve
Methods
Step 1
Heat butter, oil and garlic in a medium frying pan over a medium-high heat until butter has melted. Add flour and cook for 1 minute, stirring, until mixture bubbles.
Step 2
Pour in stock, stirring constantly to prevent lumps forming. Add cream and lemon juice and rind. Cook, stirring, for 3 minutes or until sauce boils and thickens. Add mustard. Season with salt and pepper.
Step 3
Add prawns. Simmer, stirring, for 3 minutes or until prawns are cooked through. Sprinkle with chives and serve over pasta.