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Melt 40 ml margarine in a saucepan over medium heat.
Add spring onions and sautè for 2-3 min.
Stir in the prawns and fry until the prawns turn from translucent to pale pink.
Add the brandy and bring to a simmer.
Cook for 1 minute.
Add the thyme, salt and pepper and remove from the heat.
In a small saucepan melt 20 ml butter and fry the mushrooms until golden brown.
In a separate frying pan, melt 20 ml margarine and stir in the Knorr Creamy Cheese Pasta Sauce, stirring well to prevent lumps.
Gradually whisk in stock and cook for 10 min until thickened.
Stir in the cream and cook for a further 5 min.
Add paprika, Tabasco sauce and lemon juice.
Stir the prawns and mushrooms into the cheese sauce and lightly mix together.
Spoon into individual ramekins and sprinkle with Parmesan cheese.
Place on a baking dish and bake for 20 min until golden brown.
Serve with fluffy white rice.