Linguine with Santa Barbara Spot Prawns

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

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5

Newest Ratings and Reviews

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  • on June 17, 2013

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    I didn't have the prawns, so I simply used shrimp and it was outstanding!

    people found this review Helpful.
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  • on January 29, 2012

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    This dish was great. I substituted large shrimp from Mexico and followed the directions here on the site closely after watching the recent episode on TV. My dinner party guests raved - - so thanks!

    people found this review Helpful.
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  • on January 26, 2012

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    OMG, this was so simple and yet so delicious. The chefs are geniuses!!!! I had to use Gulf shrimp, the biggest I could find.

    people found this review Helpful.
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