Ingredients for four servings
- 500 g spaghetti
- 250 g king prawn tails ready to cook
- 1 shallot
- 1 clove garlic
- 100 g smoked salmon
- 250 g mushrooms
- 250 ml champagne
- 250 ml cream
- Salt, ground pepper
- olive oil
- lemon juice
- fresh dill
Cook spaghetti al dente.
Finely dice shallot and garlic and sauté in olive oil. Fry prawn tails on all sides for about 7 minutes.
Cut the mushrooms into thin slices and the salmon into fine strips.
Season prawns with salt, pepper and lemon juice and remove from the pan.
Fry the mushrooms in a pan and deglaze with champagne and cream. Boil down the sauce on high heat for 5 minutes.
Warm salmon and shrimp tails in it, stir in some chopped dill and season to taste.
Pour the spaghetti into deep plates and pour the sauce over them.