Spot Prawn Pasta
Perfect summer dish to enjoy BC's wild spot prawn season.
- 6 spot prawns
- 2 cloves garlic crushed and chopped
- 1/2 lemon, juiced
- 2 tbsp chicken or fish stock (can substitute with white grape juice with a bit of vinegar or de-alcoholized white wine, or just
- Capellini or other thin pasta noodles
- 40 g unsalted butter
- 1 tbsp olive oil
- 5 g chopped parsley
- Salt and pepper to taste
- large pot
- frying pan
- stirring spoon
- lemon juicer
- measuring spoons
- cutting board
- chopping knife
- If the spot prawns are live, cook them whole head on. If they are not live or you are not cooking right away, you have to remove the heads. Since this recipe is for kids and prawn heads can be sharp, I recommend cooking the shrimp peeled.
- Boil water for pasta. Salt the water and add capellini. Careful, it cooks quickly (less than 5 minutes).
- Meanwhile, heat olive oil in pan on medium heat, add prawns and butter to the pan, add lemon juice, garlic, and stock. Sauté until prawns are pink–approximately 1.5 minutes.
- Toss with noodles and serve with sprinkle of sea salt, pepper, chopped parsley and lemon.