Lime spaghetti with prawns and mushrooms
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Sicilian Lemon Zest
1 coffee spoon
Spaghetti grano duro
Separate the mushrooms, if they are large you can break them, you don't need to wash them to avoid the taste.
Sauté the mushrooms in butter with a little oil, so they don't burn, for about 2 minutes. Reserve the mushrooms in another container.
In the same pan, sauté onion, garlic and shrimp (previously seasoned with lemon pepper and salt)
Return with the mushrooms and add the white wine. Let the alcohol evaporate.
Add fresh cream, lemon zest and Parmesan cheese.
Adjust salt and pepper to taste
Mix the cooked spaghetti directly into the sauce. You can use some of the cooking water to thin the sauce.
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