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Pasta with Wild Spot Prawns

Inspired by Good Fish by Becky Selengut

Serves 4

1/4 cup organic extra virgin olive oil, plus more at the end for serving
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 tray Vital Choice wild Pacific spot prawns, thawed, peeled, deveined
1/2 cup chopped Italian parsley
Fresh basil, for garnish

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, and 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 water boils, add the 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 and 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.

About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at

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