Summary

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

1. 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.
2. At the same time, soak the mushrooms in lukewarm water for an hour. Then squeeze out the mushrooms and collect the soaking water.
3. The linguines are now cooked al dente according to the instructions on the packet. Add the collected soaking water to the pasta water.
4. 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.
5. 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.