Linguine with prawns in prosecco cream

Ingredients for 4 servings:

• 400g linguine
• 100 g shallot(s)
• 400 g prawn(s), peeled
• 100 g butter
• 400 ml Prosecco
• 200 ml cream
• salt and pepper
• lemon juice
• basil

Instructions

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

our perfect Whitsun meal

For today’s Whitsun festival, I wanted to conjure up something special again. The result was absolutely delicious! It almost feels like you’re on vacation, and it’s all so easy! Cook the linguine al dente. Peel and finely chop the shallots. Fry them in the butter with the prawns. Remove the prawns and deglaze the pan with Prosecco and cream. Reduce the sauce. Then add the prawns again, bring quickly to the boil, and season with pepper, salt, and a little lemon juice. Drain the linguine, place it in a bowl, and fold in the Prosecco cream and prawns. Garnish with some freshly chopped basil. To accompany the dish, I recommend either the leftover Prosecco or a well-chilled Pinot Gris.