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BC Spot Prawn Pasta
Serves 2
Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.
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Ingredients
- 7 oz (200 g) squid ink conchiglie (shell pasta)
- Several garlic cloves, peeled
- 1 Fresno chili pepper
- 1/2 cup (125 mL) fresh parsley
- 2 Tbsp (30 mL) chili oil or regular high-heat oil
- 1 lb (450 g) BC spot prawns, or other sustainable shrimp, in their shells, heads removed (see tip)
- Juice of 1/2 lemon
- Fleur de sel or other salt, to taste
- Pepper
Nutrition
Per serving:
- calories 721
- protein 62 g
-
total fat
18 g
- sat. fat 0 g
-
total carbohydrates
78 g
- sugars 4 g
- fibre 3 g
- sodium 431 mg
Directions
01
In large pot, boil pasta until tender. Drain and set aside.
02
Meanwhile, chop garlic, chili pepper, and parsley.
03
In 12 in (30 cm) cast iron skillet, heat chili oil. Add spot prawns and fry for 1 minute on each side. Remove prawns to cutting board.
04
Add pasta to skillet (don’t wipe it out first) and add garlic and chopped chili. Cook for 30 seconds, then add pasta and toss to coat. Return spot prawns to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with fleur de sel and pepper.
