INGREDIENTS

• 240 g linguine
• 1 package of (7 THALASSES) U20 shrimps
• 4 tbsp olive oil
• 1 teaspoonful of dried herbs, such as thyme, basil
• 240 g white mushrooms
• 2 cloves of garlic
• 30 g cornflour
• 400 ml unsweetened oat drink
• 1 teaspoon of mild mustard
• 80 g vegetable cheese, parmesan type
• some water from the pasta
• salt and pepper

For serving

• lemon zest
• parsley, finely chopped

METHOD

1. Defrost the shrimps and drain them well.
2. Boil the linguine in plenty of salted water according to the instructions on the packet.
3. Peel and slice the mushrooms and finely chop the garlic cloves.
4. In a bowl, add the shrimp and add 1/2 tsp of the herbs, salt and pepper and mix well.
5. Heat a non-stick pan over medium heat and add half of the olive oil with the shrimp and sauté for 1 to 2 minutes, turning them on both sides.
6. Remove the shrimps from the pan and drain off any liquid they may have released.
7. Return the pan to the heat and add the remaining olive oil, garlic, mushrooms and remaining herbs and sauté until the mushrooms are soft and have lost their liquid.
8. Lower the heat and add the cornstarch. Stir briefly, then add the oatmeal, mustard and stir again. Finally, add the prawns, the grated vegetable cheese and some of the water that the linguine has boiled in.
9. Stir constantly until the sauce thickens. If the sauce thickens enough, add a little more pasta water. Taste and add a little salt and pepper, if needed.
10. Remove the sauce from the heat and add the linguini. Stir well and serve immediately with lemon zest and chopped parsley.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)