| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on
- 2 tablespoons olive oil
- 3 cloves garlic, roughly chopped
- Crushed red pepper flakes
- 1 handful fresh parsley, finely chopped
- 1/2 cup dry white wine
- One 28-ounce can whole peeled (pelati) tomatoes, blended
- 1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
- 1 handful fresh basil leaves, torn
- Extra-virgin olive oil, for serving
Instructions
- Slice the back of each prawn with a knife to expose the pulp and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute.
- Add the parsley and prawns. Cook the prawns on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don’t want it dry).
- Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from 2 prawns and chop into bite-size pieces. Add the chopped prawns and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper “al dente” texture, drain it about 2 minutes before what is indicated.
- Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 461 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 143 mg |
| Sodium | 801 mg |
Reviews
This will definitely be prepared over and over! Being half Italian, it is automatic for me to add more garlic to any recipe than called for … I doubled it and we were delighted! The only salt I used was the small amount added to the pasta water, and it was not missed. The type of tomatoes is critical, so don’t go cheapest!
Easy and delicious. Make sure you really crack the backs of the prawns.