Summary

Ingredients

• 100 g shallot (s)
• 400 g shrimp (s), peeled
• 100 g butter
• 400 ml Prosecco
• 200 ml cream
• 400 g ribbon noodles, (linuine)
• salt and pepper
• Lemon juice
• basil

Print Recipe Pin Recipe

Instructions

1. For today`s Pentecost, I wanted to conjure up something special again. The result was absolutely delicious! You almost feel like you`re on vacation and everything is so easy!
2. Cook the linguine al dente.
3. Peel and finely chop the shallots. Fry them in the butter with the prawns. Remove the prawns and deglaze the roasting mixture with prosecco and cream. Let the sauce reduce. Then put the prawns back in, bring to the boil quickly and season with pepper, salt and a little lemon juice.
4. Drain the linguine, place in a bowl and fold in the prosecco cream with the prawns. Garnish with some freshly chopped basil.
5. As a drink, I recommend either the rest of the Prosecco or a well-chilled gray burgundy.