Description
Indulge in the rich flavours of Prawn and Mushroom Truffle Pappardelle, made with creamy truffle paste, fresh prawns, and earthy mushrooms for an easy, gourmet meal.
Ingredients
Units Scale
Pappardelle
- 250 g pappardelle pasta
- salt
- 300 g large prawns, peeled and deveined
- 200 g mixed mushrooms (e.g., cremini, shiitake, or button), sliced
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 3 tbsp butter
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup cream
- 1/4 cup grated Parmesan cheese, plus more to garnish
- 3 tbsp truffle paste
- 2 tsp truffle oil
- salt
- freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large pan over medium heat, add the olive oil and 1 tablespoon of butter.
- Once the butter is melted, add the minced garlic and chopped shallot. Sauté until fragrant, about 2 minutes.
- Add the sliced mushrooms and cook until they begin to soften and release their juices, about 5 minutes.
- Add the prawns to the pan and cook for 2 minutes on each side until they turn pink and opaque.
- Pour in the white wine and let it simmer until reduced by half, about 3 minutes.
- Stir in the cream and the remaining 2 tablespoons of butter. Let the sauce simmer for 2 minutes.
- Add the grated Parmesan cheese and truffle paste, stirring until the cheese melts and the sauce thickens slightly.
- Drizzle the truffle oil over the sauce and season with salt and freshly ground black pepper to taste.
- Add the cooked pappardelle to the pan with the sauce. Toss gently to coat the pasta in the sauce.
- If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Divide the pasta among three plates. Sprinkle more parmesan cheese on top and an extra drizzle of truffle oil if desired.
- Serve immediately!