Linguine with lemon-rosemary prawns and porcini mushrooms

Ingredients for 2 servings:

• 5 sprigs rosemary
• 3 garlic cloves
• 1 red chili pepper(s)
• 2 lemons
• 2 handfuls of porcini mushrooms, dried
• 250 g pasta (linguine)
• 250 g king prawns
• 14 cocktail tomatoes
• 2 tbsp butter
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Squeeze the juice from the lemons, pick and finely chop the rosemary needles, finely dice the garlic and chili pepper (without seeds), and mix everything together to form a marinade. Season with salt and pepper and add the shrimp tails. Stir, cover, and let it marinate for about an hour. At the same time, soak the mushrooms in lukewarm water for about an hour. Then squeeze the mushrooms dry and reserving the soaking liquid. Cook the linguine al dente according to the package instructions. Add the reserved soaking liquid to the pasta water. Meanwhile, heat the butter, lightly press two cloves of garlic, and fry them with the shrimp tails and porcini mushrooms for about 2 minutes. Then add the cherry tomatoes and fry for one to two minutes. Deglaze with a few spoonfuls of the marinade (depending on your taste, because too much can quickly taste extremely sour!) and let it marinate for a while. Now add the drained (not cooled) pasta to the shrimp mixture and mix well. Season with salt and pepper. Serve on two plates and drizzle each with a spoonful of the best olive oil.