Tuesday, April 20, 2010

Capellini Pomodoro w/Prawns

Step 1. Marinate the prawns.

10-14 frozen raw prawns, tail-on, deveined
1/3 cup extra virgin olive oil (evoo), plus 1 TBSP
1 TBSP crushed garlic
1/2 tsp crushed red pepper flakes, more or less to your liking
1 TBSP Hungarian paprika

Rinse prawns in running water until defrosted, devein the bellies (optional). Mix the next 4 ingredients in a glass dish, put the prawns in a zip lock bag, our marinade over them, then let them marinate in the fridge for at least 30 minutes. Heat 1 TBSP EVOO over med high heat, toss the prawns in, and cook about 3 minutes per side until pink. Set aside.

Step 2. Italian "Salsa" (Pomodoro Sauce)

1 TBSP extra virgin olive oil
1 each red & yellow heirloom tomato, chopped into chunky pieces
1 TBSP crushed garlic
8 large basil leaves, cut into ribbons
salt & pepper
Whole Wheat Cappellini pasta, cooked

Heat the olive oil over low heat, toss all ingredients into pan and just warm through. Put the hot pasta in 2 individual serving bowls, spoon some sauce on top of the pasta, then arrange 5-7 prawns on top of that, sprinkle some Parmesan cheese over it, and enjoy!