Easy Creamy Prawn Pasta

    Recipe Picture:Easy Creamy Prawn Pasta
    1

    Easy Creamy Prawn Pasta

    (99)
    45min


    92 people made this

    This tastes so good your guests will think you spent the day in the kitchen. Good with french bread and green salad if desired.

    Ingredients
    Serves: 5 

    • 1/2 cup margarine
    • 1 onion, chopped
    • 1 1/2 cups sliced fresh mushrooms
    • 1 (400g) tin condensed cream of mushroom soup
    • 250g cheese spread
    • 500g fresh prawns, peeled and deveined
    • 500g angel hair pasta

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frypan over medium heat, melt margarine and saute onions and mushrooms; add soup and cheese spread and blend together.
    2. Add prawns and cook for about 10 minutes.
    3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
    4. Pour sauce over pasta and serve.
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    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (77)

    by
    37

    This was so quick and easy - and Delicious! I ended up using these minor substitutions: Butter instead of margarine because that is what I had on hand... a bag of frozen (and thawed) pre-cooked cocktail shrimp with tails cut off... Velveeta's mild "Mexican" cheese... Button AND Shitake mushrooms... red onion. WE LOVED IT!  -  11 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    23

    My family and I really enjoyed this recipe. I did thin the sauce with a little half-n-half due my children not liking anything too spicy. They loved it. It was even better the next day.  -  07 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    20

    Surprised by husband with this for Valentine's Day. I used a 12-oz. bag of precooked, large shrimp (thawed, of course with the tails remove). I thinned this with a 12-oz. can of evaporated milk. Try it first as the recipe is written and decide for yourself...anyway, it is WONDERFUL!  -  15 Feb 2003  (Review from Allrecipes USA and Canada)

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