Toowoomba pasta

Name: Toowoomba pasta
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Australian
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; ½ tbsp Gochugaru (Korean chilli flakes); 50ml (3 tbsp) Soju (or dry white wine); 250ml (1 cup) cream; 50g (⅓ cup) Parmesan cheese, grated

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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
½ tbsp Gochugaru (Korean chilli flakes)
50ml (3 tbsp) Soju (or dry white wine)
250ml (1 cup) cream
50g (⅓ cup) Parmesan cheese, grated

Directions

Bring a large pot of salted water to a boil over high heat for the pasta.
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.
Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.
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.
Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.
Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.
Serve the pasta with additional grated Parmesan cheese if desired.