Stilton prawn spaghetti

This tiger prawn spaghetti bowl is one that pretty much ticks all the boxes for me. It's filling, simple (yes, it takes about 12-15 mins in total), and flavoursome all at once. This recipe serves one (fine, potentially two if you're not a prawn monster, and if you double the portion for all the ingredients except the prawns).

30g blue stilton cheese, crumbled
5-8 baby plum tomatoes, halved
1 clove garlic, finely diced
180g headless prawns (shell on for maximum flavour!!!)
1 serving of spaghetti (approx 1/2 in diameter, I've got a dosa spaghetti which I try and follow as I can go overboard on my portions when it comes to pasta!), cooked as per packet instructions
2tbsp fromage frais
2 bird's eye chillies, sliced crosswise (1 or even 1/2 if you want a mild or boring dish!)
3tbsp olive oil
1/2 lemon
Salt and pepper

Once you put the spaghetti in salted boiling water, set your timer for 12 minutes. Prepare all the other ingredients as the spaghetti cooks - this should take no more than 5 minutes. Then, heat your olive oil in a large pan. Sauté the garlic and chilli (warning: this may cause your eyes to water!) for two minutes, then add the prawns and plum tomatoes. Squeeze the lemon over the mixture. Cook for another two minutes or until the prawns are all evenly orange. Careful not to cook the prawns longer than needed, as they'll stick to the shell and will be chewy/tough. Remember, you want succulent, juicy prawns! Season well and remove from the heat. At this point the pasta should be done or just about done. Drain it well, and then toss the pasta with the prawn mixture. Then, gently fold in the fromage frais into the pasta. Finally, transfer to a plate/bowl and top with the crumbled stilton.

I guarantee you will enjoy a variety of textures, layers of tastes (sweet to salty to spicy), and well, a full but not bursting belly!

Hungry for more,
The Academicook