Spaghetti in champagne cream sauce

Name: Spaghetti in champagne cream sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (500 g) Spaghetti; 7-10 Tbsp Salt; 1 Garlic clove; 1 Onion; 3 TABLESPOONS Olive oil; 1 (250 g) Pachung frozen king prawn tails; 250 g Mushrooms; 100 g smoked salmon; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 200 ml Champagne; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 3 Stem(s) Dill; 7-10 Tbsp Lemon and dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (500 g) Spaghetti
7-10 Tbsp Salt
1 Garlic clove
1 Onion
3 TABLESPOONS Olive oil
1 (250 g) Pachung frozen king prawn tails
250 g Mushrooms
100 g smoked salmon
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
200 ml Champagne
250 g Whipped cream
1 TABLESPOON sauce thickener
3 Stem(s) Dill
7-10 Tbsp Lemon and dill

Directions

1
Cook the pasta in boiling salted water for 10-12 minutes. In the meantime peel garlic and press it through the garlic press. Peel and finely chop the onion. Fry garlic and onion in 2 tablespoons of hot oil. Add the prawns and fry for about 7 minutes.
2
In the meantime clean, wash and chop the mushrooms. Cut salmon into fine strips. Season prawns with salt, pepper and lemon juice, remove. Add the remaining olive oil to the frying fat. Sauté the mushrooms in it for about 5 minutes. Deglaze with champagne, cream and 250 ml water. Boil down for 5 minutes at high heat, add sauce thickener. Heat salmon strips and prawns in it. Chop dill, stir in, season again.
3
Sauté the mushrooms in it for about 5 minutes. Deglaze with champagne, cream and 250 ml water. Boil down for 5 minutes at high heat, add sauce thickener. Heat salmon strips and prawns in it. Chop dill, stir in, season again. Serve pasta and sauce garnished with lemon and dill