Prawn Pasta

December 14, 2017

With Christmas less than two weeks away, many of you are likely planning special meals to be served around the holiday. Have you considered seafood!? For those who may not be familiar, we wanted to share a bit about the Feast of the Seven Fishes.

On Christmas Eve, many Italian and Italian-American families abstain from eating red meat, and instead serve a meal featuring a variety of seafood. Some include seven, 10, or up to 13 seafood dishes and/or types of fish. Others simply make a seafood stew or chowder. Every family has their own tradition, and for many, the number doesn’t really matter. What’s important is that a seafood meal is prepared with love on Christmas Eve, and enjoyed in the company of family and friends.

We typically serve our salmon chowder on Christmas Eve, but this prawn pasta would be a great option as well. It's a lighter alternative to fettuccine Alfredo, and the addition of spot prawns turns a box of spaghetti into something spectacular!


Serves 2

12 spot prawns
1 tablespoon butter
1 shallot, diced
3 garlic cloves, minced
1/2 red chili, finely diced
Zest and juice of 1/2 lemon
1/4 cup sun-blushed/semi-dried tomatoes (found in jars or at the grocery store olive bar)
1/4 cup olive oil
Spaghetti, cooked
Fresh parsley, chopped (optional)

Cook spaghetti according to instructions on package and set aside. 

Peel spot prawns. Scrape the eggs and reserve for cooking with prawn meat.

Melt butter in a large pan on low heat. Add shallot, garlic, chili, and lemon zest and sauté for 5 minutes. Season with a bit of salt.

Add prawns and prawn eggs, tomatoes, and lemon juice. Stir and cook until prawns change color.

Add cooked spaghetti and olive oil, and mix until spaghetti is well coated. Stir in parsley if using, and serve topped with a bit of freshly ground pepper.




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