Yield: 1 serving. 5 U/12 prawns, peeled and deveined, raw 1 cup sliced button mushrooms 2 oz. clarified butter 2 tsp. minced shallots 2 tsp. minced garlic 1 tsp. salt 1 tsp. pepper 1/4 cup white wine 2 Tbsp. chopped parsley 2 Tbsp. shredded Parmesan 1 pinch fresh basil chiffonade 2 Tbsp. whole butter 12 oz. linguine, par-cooked 4 cherry tomatoes, cut in half 2 Tbsp. diced red onion 1 Tbsp. lemon juice Saute mushrooms, shallots, garlic, tomatoes, onions and parsley in hot skillet. Add ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.