Summary

Ingredients

• 300 g spahetti
• 100 g cream
• 200 ml milk
• 150 g Goronzola
• 250 g shrimp (s), frozen, thawed
• 2 cloves garlic
• 2 teaspoons lemon juice
• Pepper from the grinder
• possibly sauce thickener, light
• some oil

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Instructions

1. Finely chop the garlic and fry in hot oil. Add the prawns and sauté for a few minutes until they are pink.
2. Cook the spaghetti al dente.
3. Bring the cream to the boil with 200 ml milk in a saucepan. Cut the soft Gorgonzola into cubes and let it melt in the sauce while stirring. Season with freshly squeezed lemon juice and season with freshly ground pepper. Salt is not needed as the Gorgonzola is already spicy enough. If necessary, bind the Gorgonzola sauce with a light sauce thickener if it is too runny. Add the garlic prawns, let them get hot and serve with the spaghetti.