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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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
Directions
Step 1
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.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 3
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.
Step 4
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.
Step 5
Stir in the heavy cream and 2 tablespoons of parsley. Simmer for 2 minutes while stirring. Remove the mushroom mixture and set aside.
Step 6
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.
Step 7
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.
Step 8
Sprinkle the grated Parmesan cheese over the pasta and toss for another minute until the cheese melts and everything is well incorporated.
Step 9
Garnish with the remaining parsley and serve immediately. Enjoy this flavorful medley of garlic, cream, and sun-dried tomatoes in every bite!
Nutrition Facts
| Serving size | (1442.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3245.3 |
| Total Fat 165.7g | 0% |
| Saturated Fat 60.9g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 1045.5mg | 0% |
| Sodium 6043.4mg | 0% |
| Total Carbohydrate 277.4g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 43.5g | |
| Protein 151.9g | 0% |
| Vitamin D 20.7IU | 0% |
| Calcium 1015.0mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 4876.9mg | 0% |
Source of Calories