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Spicy Prawns And Bucatini Pasta With Grilled Tomatoes
The seasoned shrimp has just the right amount of spice and is balanced out by the lemon garlic sauce in the pasta. Read directions fully before cooking, it helps to have all ingredients in place as this is a fairly fast recipe.
Prep Time: 00:15
Cook Time: 00:20
1 box barilla brand buccatini pasta
salted boiling water for pasta
12 prawns, deveined and peeled leaving head and tail intact
5 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon crushed red pepper
2 tablespoons parsley finely chopped
1 pint champagne tomatoes
for the sauce:
1 tablespoon olive oil
1/2 yellow onion minced
3 cloves garlic
1 cup seafood stock
1/2 cup water, (pasta water would be great here if you have cooked it already)
1 zest of lemon plus juice
kosher salt and pepper to taste
1Cook Barilla Buccatini pasta per directions minus about 2 minutes. Drain reserving 1 Cup of water and return to pot and cover to keep warm.
2Mix together olive oil, parsley, Kosher salt and both peppers. Gently coat prawns to season.
3While pasta is cooking, heat olive oil and saute onion until translucent then add garlic and cook until aromatic. Add seafood stock and water, lemon zest and juice, salt and pepper. Cook until reduced by half.
4While sauce is reducing, cook prawns on med heat in a cast iron grill pan, about 2 minutes per side, until prawns are bright pink in color. Remove from pan and set aside. Add tomatoes to pan and lightly blister them. Set aside.
5Add sauce to pasta and top with several tomatoes and three prawns per person. Garnish with a lemon wedge and a little more parsley if desired.
This would pair nice with a Pinot Grigio wine and makes for a spectacular summer meal!
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