Revision as of 21:01, 16 September 2024

Toowoomba Pasta Ingredients

• 10 button mushrooms, sliced
• 4 cloves garlic, finely grated
• 3 spring onions, finely sliced, whites and greens kept separate
• 50g (3.5 tbsp) butter
• 1 packet dried linguine
• 3 tbsp olive oil
• salt, to taste
• 24 prawns (or shrimp), peeled and deveined
• 1/2 tbsp Gochugaru (Korean chilli flakes)
• 50ml (3 tbsp) Soju (or dry white wine)
• 250ml (1 cup) cream
• 50g (⅓ cup) Parmesan cheese, grated

Method

1. . Bring a large pot of salted water to a boil over high heat for the pasta.
2. . In a large frying pan or saucepan, heat the butter and 2 tablespoons of olive oil. Once the butter has melted, add the grated garlic, mushrooms, and a pinch of salt. Sauté for 1–2 minutes, until the mushrooms soften.
3. . Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.
4. . After 1 minute, add the white part of the spring onions and the Soju (or white wine). Continue to cook until the liquid has reduced by half.
5. . Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.
6. . Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.
7. . Serve the pasta with additional grated Parmesan cheese if desired.