• 400g spaghetti
  • 250g raw, peeled prawns
  • 75g Kerrygold® Irish Creamery Butter 454g
  • 1 onion
  • 1 clove of garlic
  • 75ml white wine
  • 250g cream
  • 3 tbsp cheddar, finely grated
  • 1 lemon
  • Salt & pepper
  • Fresh thyme
Print recipe


  1. Bring the pasta water to a boil. In the meantime, peel and finely dice the onion, peel and chop the garlic.
  2. Generously salt the pasta water and cook the pasta in it until al dente.
  3. Meanwhile put the butter in a saucepan and melt it. Fry the prawns briefly on both sides. Then take them out and set it aside.
  4. Sweat the onion in the butter for 30 seconds, then add the garlic. After a few seconds, deglaze with the white wine and allow the sauce to reduce for a few minutes.
  5. Pour in the cream and stir in the grated cheddar cheese. Bring the sauce to the boil, then add 2-3 tablespoons of fresh lemon juice and 1 teaspoon of fresh lemon zest to the sauce.
  6. Season with salt & pepper to taste.
  7. Add the prawns back in and let them heat through fully. Drain the pasta and add it directly to the sauce.
  8. Mix everything together, heat through.
  9. Garnish with fresh thyme and serve immediately.

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