Pappardelle with Porcini Mushrooms and Prawns is a delicious pasta dish that perfectly combines earthy porcini mushrooms with tender prawns. Pappardelle , a wide egg pasta typical of Tuscany, holds up beautifully to bold, hearty sauces, making it ideal for this flavourful pairing. A dish full of the authentic Italian flavours.

 

Serves: 4 | Preparation time: 30 mins | Cooking time: approx. 20 mins

  • Pappardelle Pasta: 350 g
  • Porcini mushrooms, fresh or frozen: 300 g
  • Prawns, fresh or frozen, about 250 g
  • Extra Virgin olive oil (EVOO or Olive Oil: 3 tablespoons
  • Garlic: 2 peeled cloves
  • A sprig of fresh parsley, minced
  • Salt and black pepper: to taste

 Method

Avoid washing mushrooms under running water. Instead, gently clean them with a damp cloth or soft brush to remove soil.

Porcini Mushrooms

Slice the porcini mushrooms lengthwise or into chunks as desired.
Rinse the prawns under running water, remove shells, heads, and the black vein along the back using a small knife or toothpick. Rinse and pat dry with kitchen paper.

In a large frying pan, heat the olive oil over medium heat.
Add garlic cloves and brown lightly, then add a small handful of chopped parsley.
Add the porcini mushrooms and cook for 5 minutes.
Add the shelled prawns and cook for another 2–3 minutes. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil. Cook Pappardelle until al dente.
Drain with tongs and transfer directly into the pan with mushrooms and prawns.
Add a splash of pasta cooking water and toss gently to combine.

Serve immediately your Pappardelle with Porcini Mushrooms and Prawns, garnish with the remaining chopped fresh parsley.

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 5.00 out of 5)
Loading...