About this recipe:This recipe is a delicious option for prawns. Prawns sauteed with asparagus and mushrooms, tossed with egg pasta.
500g fresh asparagus
1 (500g) packet egg pasta, such as tagliatelle
4 cloves garlic, minced
125ml extra virgin olive oil
1 tablespoon lemon juice
500g medium prawns - peeled and deveined
500g fresh mushrooms, thinly sliced
75g grated Parmesan cheese
salt and pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the prawns in the saucepan and cook until the prawns turn pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
Toss the prawn and vegetable mixture with the egg pasta and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.