Sorrentino’s Spaghettini recipe


Sorrentino’s Spaghettini
With Seared Prawns, Provola Cheese, Oyster and Portobello Mushrooms, Pesto Sauce and Lemon Oil

Ingredients for four servings:

500 g cooked spaghettini

20 pieces tiger prawns (size 21/25)

200 g oyster mushrooms

2 pieces Portobello mushrooms

80 g Provola or Fruilano cheese

50 ml pesto sauce

1/2 onion chopped

1 shallot chopped optional

2 cloves garlic

2 Tbsp. grated Parmigiano cheese

2 Tbsp. Parmigiano shredded for garnish

3 Tbsp. extra virgin olive oil

To taste: salt pepper

2 Tbsp. Brandy or Cognac

2 tsp. lemon oil: see recipe below


  1. Julienne mushrooms and reserve
  2. Chop onions, garlic and shallot and place into a pan with olive oil
  3. Bring to a sizzle and cook for 2 to 3 minutes
  4. Add the prawns, mushroom julienne. Cook for 3 minutes on high heat.
  5. Remove the prawns and keep to garnish in the end.

Add brandy, pesto and remove from the heat.

Add your cooked spaghettini and toss with the sauce

Add grated Parmigiano and Provola cheese

Divide into four pasta bowls and top with the prawns – garnish with shaved Parmigiano

Drizzle with lemon oil


5 ml freshly squeezed lemon juice

Salt and pepper

15 ml extra virgin olive oil

Place in a squeeze bottle (do not refrigerate)


About Author

Anna Borowiecki

Anna Borowiecki joined the St. Albert Gazette in 2000. She reports on local people and events in the arts, entertainment and food industry. She also writes general news and features.