A gorgeous combination of seafood and mushrooms with pasta.
Ingredients
- 600 g large peeled raw tiger prawns or Dublin bay prawns
- 2 glasses of white wine
- 3 cloves of garlic (finely chopped)
- 500 g quartered Paris brown or chestnut mushrooms (stalks removed)
- 1 l cream
- 20 g freshly torn basil
- 200 g washed baby spinach
- 100 g grated parmesan
- some real butter
- salt and pepper
Method
- Preheat and place a knob of butter and a dash of oil in the pan. The butter should sizzle and brown straight away.
- Cook the mushrooms in small batches (depending on the size of the pan), putting each batch into the pot as you cook them. Once they have turned brown, add two glasses of wine into the pan, stir with a spoon, and add to the mushrooms.
- Turn up the heat and add the garlic. Allow the liquid to reduce by roughly 2/3.
- Put the pot of hot water on to reheat the pasta and cover with a lid, allowing it to simmer.
- Now add the cream. Let it thicken until it just about coats the back of your spoon. Stir to prevent the mushrooms from sticking to the bottom of the pan.
- Sprinkle some salt and basil on the prawns and add them to the pot. Stir and cook until firm and opaque. Do not overcook or they will become rubbery.
- Just before the prawns are ready, place the precooked fettuccine into the pot of boiling water for approximately one minute and drain well.
- Add the parmesan and baby spinach.
- Stir, taste, toss well and add salt and pepper if needed.
