Cheesy Alfredo Style Prawn Linguine with Spinach and Balsamic Glaze

1. Boil a large pot of salted water. Cook linguine per packet instructions. Reserve 100ml pasta water before draining.

2. Heat butter in a large pan over medium-high heat. Fry the prawns 2–3 mins until pink and cooked through. Remove and set aside.

3. In the same pan, add minced garlic and cook 30 secs. Pour in the chicken/veg stock and reduce by half. Lower heat and stir in cream cheese until smooth and creamy.

4. Add spinach and stir until wilted. Add drained pasta and toss, using pasta water to loosen.

5. Return prawns to the pan. Stir in most of the parmesan. Season.

6. Serve topped with remaining parmesan, fresh chives and a drizzle of balsamic glaze.