- Pasta with Wild Spot Prawns
Pasta with Wild Spot Prawns
Becky Selengut
Inspired by Good Fish by Becky Selengut.
Pasta with Wild Spot Prawns
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients
- 1/4 cup Vital Choice extra virgin olive oil, plus more for serving
- 1 tray Vital Choice wild spot prawns (16 ounces)
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 can fire roasted diced tomatoes
- 1/2 cup white wine
- 1/4 cup pitted kalamata olives, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon kosher salt, for salting pasta pot
- 10 ounces fresh linguine or fettuccini
- Zest of 1 lemon
- 4 ounces goat cheese
- 1/2 cup chopped Italian parsley
- Fresh basil, for garnish
Instructions
- Set a large pasta pot filled with water over high heat.
- In a large sauté pan over medium-high heat, add the olive oil. After a minute, add the garlic, cayenne, olives and capers; cook for 2 minutes, stirring, to flavor the oil.
- Turn the heat to medium-low. Add the wine and tomatoes and let simmer for 5 to 7 minutes.
- When the pasta water boils, add salt. Add the pasta and cook for just a few minutes (you will finish the cooking in the pan with the sauce). Drain in a colander, reserving 1 cup of the pasta cooking liquid.
- Add the pasta to the sauté pan and stir into the sauce. Add pasta cooking water if it seems dry.
- Add the goat cheese, prawns, lemon zest and parsley to the sauce pan; cook, tossing, until the pasta is done to your liking and the spot prawns have just started to curl a bit. Garnish with fresh basil.
Serves: Serves 4