Prawn Mushroom Pasta

While the Butter and Garlic Mushrooms were absolutely lovely, they wouldn’t go very far as a main meal. I live with two very grown up boys, so sometimes I have be very creative when cooking, to stretch my dishes just a little further. For dinner tonight, I made a quick pasta dish, with plenty of leftovers for my lunch tomorrow.
For the sauce:

1 serve of Butter and Garlic Mushrooms (or whatever amount you have leftover).
250 grams prawns – peeled and sliced into half lengthways
Frozen green peas
1 cup Stock – any kind
1/2 cup evaporated milk or cream
Cheese – any kind, grated
Butter or oil
Salt and pepper
Fresh parsley – chopped
Pizza seasoning

Heat pan, add butter or oil, just enough to cook off the prawns. If you are using the same pan that you used to make the mushrooms, don’t bother washing the pan.Once the prawns are cooked, remove and set aside.

Pour stock into pan and scrap the bottom of pan for any burnt bits. This is great for flavour. Add frozen peas and simmer until peas are soft. Pour in the cream, add cooked mushrooms and prawns, stir and season well. Add a couple of tablespoons of cheese. Simmer until sauce thickens slightly. Garnish with parsley.

Stir through any type of cooked pasta, serve, making sure to get enough sauce on the plate. Sprinkle more grated cheese on top.

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