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Spot Prawns Scampi with Pasta
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While there are no vegetables per se in this recipe, it packs a potent, highly beneficial phytochemical punch.

Garlic is considered hearth healthy, and far from being a mere flavor and color element, parsley ranks near the top of the antioxidant scale, with far more than any vegetable, ounce for ounce.

Extra virgin olive oil is uniquely rich in some of the most potent antioxidants measured, called tyrosols, and has been shown in clinical trials to enhance artery function. In contrast, plain refined olive oils contain none of these antioxidants, and show no beneficial artery effects.

The capsaicin in chili peppers of all kinds is proven to curb appetite and inhibit inflammatory chemicals.

And of course, prawns are a very healthful source of protein, thanks to their omega-3 fatty acids.

Our deliciously sweet, super fresh-tasting Spot Prawns are harvested by hand in cold, clean waters between Washington State and Southeast Alaska, packed in pure sea water and flash-frozen on board to lock in their fresh-caught quality.

All in all, this recipe makes remarkably healthful meal!


Spot Prawns Scampi with Pasta
Adapted from Gourmet magazine, April 2006.

Serves 4

1/4 cup organic extra virgin olive oil
1 lb peeled and deveined wild Pacific spot prawns (raw)
4 large garlic cloves, peeled and pressed or diced finely OR 3 tsp organic garlic granules
1/2 teaspoon dried hot red-pepper flakes, or 1/4 teaspoon organic cayenne pepper
1/2 cup dry white wine
1 teaspoon sea salt
1/2 teaspoon organic black pepper
2 tablespoon unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Juice from 1/2 lemon
  • Bring a 68 quart pot of salted water to a boil.

  • Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then sauté prawns, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in prawns. Remove skillet from heat.

  • Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with prawns mixture, parsley, and lemon juice in large bowl, adding some of reserved cooking water if necessary to keep moist.

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