Tagliatelle with Prawns, Mushrooms and Lemon Thyme Butter

A autumnal pasta dish with juicy prawns and golden-brown mushrooms, finished with lemon and thyme butter. It is on the table in about 25 minutes and succeeds even for inexperienced cooks.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Tagliatelle (dried pasta)
• 250 g Prawns, raw, peeled
• 200 g Mushrooms
• 1 pc Shallot
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 tsp Thyme, dried
• 0.5 pc Organic lemon
• 30 g Parmesan, freshly grated
• 1 bunch Parsley, fresh
• Salt
• Pepper

Method

1. Salt the water in a large pot and bring it to the boil. Cook the tagliatelle in it until al dente according to the packet instructions. Before draining, scoop out about 100 ml of the cooking water.
2. Clean the mushrooms and slice them thinly. Finely dice the shallot and the garlic clove.
3. Heat the olive oil in a large pan. Fry the mushrooms over medium to high heat for 5 to 6 minutes until they take on color. Season with salt and pepper and remove from the pan.
4. Melt the butter in the same pan. Sweat the shallot and garlic in it for 2 minutes until translucent. Stir in the thyme.
5. Pat the prawns dry, add them to the pan and fry for 2 to 3 minutes until they are pink and cooked through. Return the mushrooms to the pan.
6. Wash the lemon well in hot water, zest it and squeeze out the juice. Add both together with some cooking water to the pan and let it boil briefly.
7. Add the drained tagliatelle to the pan and toss well until the sauce clings creamily to the noodles. Add a little more cooking water if needed.
8. Finely chop the parsley. Sprinkle the pasta with Parmesan and parsley, season with pepper to taste and serve immediately.