Linguine Il Trittico
Immerse yourself in the symphony of flavors with Linguine Il Trittico, a decadent Italian-inspired dish that elegantly blends the briny sweetness of prawns, the earthiness of sautéed mushrooms, and the tangy richness of sun-dried tomatoes. This recipe showcases al dente linguine coated in a luscious cream sauce, elevated with garlic, Parmesan, and a hint of heat from red chili flakes. Each bite is a harmonious balance of textures and tastes, brought together with fragrant olive oil, a splash of lemon juice, and fresh parsley for a bright finish. Perfect for a special dinner or a cozy night in, this 40-minute recipe is as delightful to prepare as it is to savor. Keywords: linguine pasta recipe, creamy prawn linguine, mushroom pasta with sun-dried tomatoes.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 300 grams large prawns (peeled and deveined)
- 5 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 3 tablespoons butter
- 200 grams mushrooms (sliced)
- 100 milliliters heavy cream
- 3 tablespoons chopped fresh parsley
- 50 grams grated Parmesan cheese
- 80 grams sun-dried tomatoes (chopped)
- 1 teaspoon red chili flakes
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 120ml of pasta water and drain the rest. Set the pasta aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the prawns to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Season with salt, pepper, and a drizzle of lemon juice. Remove the prawns and set aside.
In the same skillet, add 1 tablespoon of butter and the remaining olive oil. Sauté the sliced mushrooms with a pinch of salt until they are golden and their moisture has evaporated, about 5 minutes.
Stir in the heavy cream and 2 tablespoons of parsley. Simmer for 2 minutes while stirring. Remove the mushroom mixture and set aside.
In the same skillet, melt the remaining butter and add the chopped sun-dried tomatoes and chili flakes. Cook for 1 minute, then add the reserved pasta water to deglaze the skillet.
Return the cooked linguine to the skillet and toss to coat with the sauce. Add the mushroom mixture and prawns back into the skillet, mixing well to combine.
Sprinkle the grated Parmesan cheese over the pasta and toss for another minute until the cheese melts and everything is well incorporated.
Garnish with the remaining parsley and serve immediately. Enjoy this flavorful medley of garlic, cream, and sun-dried tomatoes in every bite!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
