Tagliatelle with shrimps, truffled porcini mushrooms and courgettes

Preparation time: 30 minutes

Ingredients for 2 persons

  • 200 g egg noodles
  • a package of Ghiotto Galfrè Trifolati Porcini Mushrooms
  • 150 g. of shrimps
  • 2 courgettes
  • 1 garlic clove
  • White wine
  • Salt
  • Extra virgin olive oil


Shrimps and mushrooms: a combination that never gets old. Often also called tagliatelle mari e monti, this dish combines Piedmontese country tradition, thanks to the truffled porcini mushrooms, with the versatile flavour of prawns. Try it to believe it!

First peel the shrimps and remove the dark filament inside. In a large frying pan, lightly fry the shrimps with extra virgin olive oil and a clove of garlic, previously chopped. Now you can add the shrimps and brown them on a high flame and, after a few minutes, add the white wine. Add the Ghiotto Galfrè porcini mushrooms and cook for 5 minutes.

In the meantime you can take care of cooking your tagliatelle in plenty of salted water. Remember to drain them when they are still "al dente", so that they can finish cooking in the pan and mix the pasta with the sauce. Once cooked, turn off the heat and serve the tagliatelle with mushrooms and shrimps, adding a sprinkling of grated Parmesan to taste.


To add an extra touch of colour to the dish, you can add two courgettes cut into small cubes before tossing the shrimps into the pan.