Summary

Ingredients

• 400 g linuine or spahetti
• 2 packs shrimp (s), frozen
• 500 g mushrooms
• 500 ml tomato (s), passed
• 2 medium onion (s)
• 4 clove (s) garlic
• 1 pot basil
• salt and pepper
• Chilli flakes
• Olive oil for frying
• Parmesan

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Instructions

1. Thaw the prawns and discard the defrosting liquid. Quarter the mushrooms, dice the onions and garlic.
2. Fry the onions in olive oil over medium heat and season with about 1 teaspoon of salt. Onions must be nice and soft, so fry them for at least 15 minutes over medium heat, adding more oil if necessary. If it gets too hot, add 1 tablespoon of water.
3. Cook the linguine al dente in salted water.
4. Add the garlic to the onions and fry for a maximum of 1 minute, then add the tomatoes. Simmer gently at minimum temperature. Pluck the leaves of the entire basil pot, tear very finely and also add. Set the saucepan aside.
5. Fry the mushrooms in a pan over very high heat for about 3 - 5 minutes with cooking oil until they are soft. Remove from pan with a slotted spoon and set aside. Fry the prawns in a hot pan for about 2 minutes, put them down on a low heat and add the tomato sauce. Let simmer gently for about 5 minutes. The prawns won`t cook if you sear them briefly - but they`ll cook in the sauce and stay nice and soft and won`t become tough.
6. Add the mushrooms and season with salt, pepper and chilli flakes.
7. Drain the linguine and add to the sauce. Mix everything well and place on the table straight away.
8. Season with parmigiano on the plate. A green mixed salad and a dry, strong red wine go well with it.