Linguine with Lemon-rosemary Shrimp and Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 sprigs rosemary
- 3 clove (s) garlic
- 1 chilli pepper (s), red
- 2 lemon (s)
- 2 handfuls porcini mushrooms, dried
- 250 g pasta (linuine)
- 250 g kin prawns
- 14 cocktail tomatoes
- 2 tablespoon butter
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Squeeze the lemon juice, pluck the rosemary needles and finely chop, also finely dice the garlic and chi peppers (without seeds) and mix all of this to a marinade. Season with salt and pepper and add the prawn tails. Stir and let steep for about an hour, covered.
- At the same time, soak the mushrooms in lukewarm water for an hour. Then squeeze out the mushrooms and collect the soaking water.
- The linguines are now cooked al dente according to the instructions on the packet. Add the collected soaking water to the pasta water.
- In the meantime, heat the butter, gently press two cloves of garlic and fry them with the prawn tails and porcini mushrooms for about 2 minutes. Then add the cocktail tomato and fry for one or two minutes. Deglaze with a few spoons of the marinade (depending on your taste, because too much of it can quickly taste extremely sour!) And let it steep a little.
- Now add the drained (not quenched) noodles to the shrimp mixture and mix everything well. Season with salt and pepper. Arrange on two plates and pour a spoonful of the best olive oil over each.
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