Since I bought a small table to put on my balcony, Monday nights have become my traditionnal girls nights : inviting friends at home and chat around a glass of wine. It is also a good way for me to test new recipes on trusting guinea pigs…until now, it never turned out too bad. So on Mondays, I like to pass by the supermarket to seek inspiration.

This time, some king prawns have been calling my name as I was making my groceries. Of course I could not resist and as I was driving back home, I was already mentally reviewing the contents of my fridge to see what I could prepare with them. And that’s how this Land & See Tagliatelle recipe was born!

Ingredients (2): 

- 200 g fresh tagliatelle

- 16 king prawns (I bought them cooked but unshelled)

- 250 g button mushrooms

- 15 cherry tomatoes

- a bunch of parlsey

- a half glass of dry white wine ( I used the chardonnay we were drinking that evening)

- a clove of garlic

- 2 tbsp olive oil

- 2 tbsp balsamic vinegar

Steps : 

1. Wash & cut the mushrooms in thin slices, removing the stalk. Cut the cherry tomatoes in two.

2. Gently fry the garlic clove in olive oil ( 1-2 tablespoons) but don’t let it brown.

3. Add the prawns and let them cook for 5 minutes, stirring occasionally.

4. In the mean time, put the water to a boil, so it will be ready when you want to cook the tagliatelle

5. Add the mushrooms to the prawns and cook for 2 minutes, stirring occasionally.

6. When the mushrooms are almost cooked, add the cherry tomatoes, the balsamic vinegar and the white wine. Cook for an additional 2 minutes.

7. While the prawns & mushrooms finish to cook, put your tagiatelle for 3mn in the boiling water

8. Serve the tagliatelle in 2 plates, pour the prawns & mushrooms on top, and sprinkle with parsley (I like when there is a lot, but that’s just me)