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.