Creamy Pasta with Crispy Mushrooms & Prawns

Creamy pasta with crispy mushrooms and prawns
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Creamy Pasta with Crispy Mushrooms & Prawns

Meaty oysters, shiitake and other flavourful varieties are worth seeking out at your local farmers’ market. Whichever one you pick, all they’ll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce. Supplement with dried mushrooms, like porcini which are difficult to get fresh in Australia.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Servings 4 people


  • 4 tbsp Olive oil extra virgin
  • 450 g Mixed mushrooms Oysters, Shiitake and King Oysters work well
  • Salt
  • 2 Shallots finely chopped
  • 450 g Spaghetti
  • ½ cup Double cream
  • cup Parsley finely chopped
  • Zest and juice of ½ lemon
  • 2 tbsp Unsalted butter cut into pieces
  • Parmesan shaved or shredded
  • 500 g Tiger prawns fresh
  • Cracked pepper


Preparing the pasta

  • Heat 2 tbsp oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 tbsp oil and mushrooms and more salt.
    4 tbsp Olive oil, 450 g Mixed mushrooms, Salt
  • Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
    2 Shallots
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
    450 g Spaghetti
  • Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
    ½ cup Double cream
  • Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
    ⅓ cup Parsley, Zest and juice of ½ lemon, Parmesan, Cracked pepper

Cooking the Prawns

  • To peel each prawn, pull off the legs, then peel off the shell, leaving the tail intact.
    500 g Tiger prawns
  • Use a sharp knife to cut a small incision down the middle of the back. Remove vein. Discard head (if desired).
  • Bring a large pan of salted water to a steady boil, drop in the prawns, and simmer until they change colour (about 3-4 minutes). Drain from the water. Set aside.

Put it all together

  • Divide pasta among bowls and toss in some prawns. Top with more Parmesan.
  • Serve immediately.


For variation:
  • add sliced zucchini and/or squash
  • substitute the prawns with sliced prosciutto

About Fanci Fungi

As lovers of mushrooms, we began as a small grower of oyster mushrooms in the Canberra and have now grown to producing a whole range of different mushroom products. 
©2021 by Andrew Rigg Pty Ltd | All Rights Reserved

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