Fusilli with porcini mushrooms and red prawns

Ingredients for 4 people

  • 600gr of fresh short fusilli casarecci
  • 16 red prawns
  • 1 big sweet porcini mushroom
  • 1 garlic clove
  • 1/4 onion
  • 2 tablespoons extra virgin olive oil
  • 30 gr. of butter
  • 6 small red tomatoes
  • 1 small glass of French Cognac
  • parsley
  • a tablespoon of cream
  • grated Parmesan cheese


In a pan fry the finely chopped garlic and onion in oil and butter, then add the peeled shrimp and the mashed and sliced mushroom, brown for 5/6 minutes; sprinkle with Cognac and allow to evaporate, then add the diced tomatoes, parsley and a little cooking water. of the pasta and cook for another couple of minutes. Drain the pasta al dente add to the sauce and mix everything with the cream and grated cheese; serve well hot.

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