Prawn pasta with lemon- and Cheddar sauce

20min 2 servings
  • 200 g fresh pasta
  • 150 g peeled prawns


Lemon- and cheddar sauce:

  • 2 egg yolks
  • 1 lemon
  • 5 twigs of lemon thyme (or thyme)
  • 75 g Castello® Extra Matured Cheddar + some grated on top
  • Freshly ground black pepper
  • 2 handful arugula
  • Olive oil
Prawn pasta with lemon- and Cheddar sauce


In a pan, add salt to water and cook the pasta al dente. Fry the prawns in a hot pan in olive oil for approx. 2 minutes. Mix egg yolks, lemon- juice and zest, lemon thyme, black pepper and Extra Matured Cheddar. Add the cooked pasta to the pan with prawns with ½ dl of pasta water. Reheat for bit, and add the egg yolk mix, while stirring and quickly remove it from the heat. Plate the pasta and top with arugula, olive oil and grated Castello® Extra Matured Cheddar and serve immediately.

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