Rosemary Prawns with Penne and Squash Sauce
Today’s recipe features rosemary, whose heady, “piney” aroma makes it the perfect seasoning for grilled or broiled fish and meats
—especially Sockeye and lamb
—as well as omelets and frittatas, chicken, and tomato sauces or soups.
In the Middle Ages, rosemary’s apparent ability to fortify the memory transformed it into a symbol of fidelity known as the “herb of remembrance.”
In fact, rosemary’s phenolic compounds increase circulation to the head and brain, thereby improving concentration and memory, and also reduce systemic inflammation.
Rosemary is also shown to protect the liver, inhibit tumor activity, enhance digestion, and reduce the severity of asthma attacks.
But in this case, we’re content with the deep flavor it adds to an easy dish!
Rosemary Prawns with Penne and Squash
We adapted this recipe from one by contributor “cookie” at DayRecipe.com.
You can skip the winter squash if you wish, or use zucchini if it is unavailable seasonally.
1 lb dry penne pasta
1 1/4 cups winter (butternut or acorn) squash, peeled and diced OR zucchini, peeled and diced
1 lb wild Pacific Spot Prawns, peeled and de-veined
2 teaspoons fresh rosemary, chopped finely (or 1 teaspoon dried organic rosemary)
2 garlic cloves, minced finely (or 1 teaspoon organic garlic granules)
1 teaspoon sea salt, divided
1/2 teaspoon organic black pepper, divided
3/4 cup whole organic milk
3/4 cup chicken or vegetable stock
3 tablespoons parmesan cheese, grated
Organic extra virgin olive oil
- Add olive oil to heated deep heavy skillet.
- Add squash, garlic, half of salt and half of pepper to skillet and sauté squash on medium high until it begins to color, approximately 7‒10 minutes.
- Add stock and simmer until squash is thoroughly tender, approximately 7 minutes. Add rosemary and remaining salt and pepper to taste.
- Puree sauce until smooth.
- In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain and rinse.
- Heat olive oil in second heavy skillet over medium high heat.
- Add Prawns and sauté until pink about 3‒4 minutes. Do not overcook.
- In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
- Serve pasta in individual bowls with Prawns placed on top.
- Sprinkle Parmesan on dish and serve hot.
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