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.


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