Fettuccine with shrimp, spinach, pepper and mushroom Alfredo 

A tasty and simple first course, perfect for any occasion, even for party menus! Tagliatelle with mushrooms and prawns are quick and easy to prepare... You can use both fresh and thawed prawns, and mushrooms that you find in season. I added dried porcini mushrooms to give more aroma, and I tied the dressing with a cream based on Philadelphia cheese. 

Pasta mushrooms and prawns a first course very easy to prepare, tasty and tasty that combines the flavor of mushrooms and shrimps, which my wife loves and with which I will be able to make her digest yet another recipe with mushrooms that I'm going to prepare today. Yes, because you have to know that when I decide to cook a food, that my wife likes very much, maybe eating them for lunch and dinner for 20 days in a row is too much even for her. In any case, I knew that putting the shrimp near I would have convinced her and so I started to prepare the pasta mushrooms and prawns and... bingo! I was right, I managed to make her eat, and taste, this crazy first course that I must say I loved it too. Unfortunately I have not yet managed to make her love mushrooms but I am sure that there will be time for this too and that growing up she will appreciate them like me. This recipe can be prepared with both fresh and frozen mushrooms, there are no problems. So have I convinced you? Do you want to try this somewhat risky combination of shrimp and mushrooms with pasta? Let's start immediately to see how to prepare mushrooms and shrimp pasta. Ah... And now... Well, fasten your apron...!

And try this tasty recipe!

Ingredients

In addition to tagliatelle, all pasta shapes are fine, both egg and semolina.

125 g egg tagliatelle (or 160 g semolina pasta)

200 g cultivated mushrooms

5 g porcini mushrooms (dried)

200 g shrimp

25 g spreadable fresh cheese

1 garlic clove

parsley

marjoram (to taste)

extra virgin olive oil

salt

Pepper

Preparation

Soak the dried porcini mushrooms in a bowl with warm water. Clean the fresh mushrooms by removing the soil, rub them with a damp cloth (or wash them quickly), then cut them into slices. Heat a pan with a drizzle of extra virgin olive oil and a clove of garlic. Add the mushrooms, add salt and cook over high heat for 7-8 minutes, until they have dried a little from their water. Squeeze the porcini mushrooms well, cut them into small pieces, add them to the rest of the mushrooms and continue cooking for a few minutes. Shell the shrimp, remove the black filament and cut them into pieces. Cook them in a separate pan, with a drizzle of oil and a pinch of salt and pepper, for 3-4 minutes. Add them to the mushrooms and stir to flavor. Cook the tagliatelle in boiling salted water for as long as necessary. While they are cooking, take a ladle of cooking water and pour it into a bowl, together with the spreadable cheese. Stir so as to obtain a homogeneous cream. Instead of Philadelphia, you can use ricotta, or even the classic cream (in this case you will not need cooking water). When the pasta is cooked, drain it and pour it into the pan with the mushrooms and shrimps. Add the cream cheese and a handful of chopped parsley. Stir over the heat for one or two minutes, so as to tie the tagliatelle with the sauce. To taste, add a few leaves of marjoram and another pinch of black pepper. The tagliatelle with mushrooms and prawns are ready, distribute them on plates and serve hot... Enjoy your meal!