BC Spot Prawns
It’s spot prawn season in British Columbia and although we’re on the other side of the country, we thought we’d share a simple and quick way to prepare these delicious creatures. Of course for all of us who don’t have access to spot prawns, this recipe can easily be recreated with regular shrimp.
This pasta dish is incredible, with the sweetness of the spot prawns balancing well with the spicy hot sauce.
SPOT PRAWN FRA DIAVOLO
2014-09-29 16:02:39
Ingredients
- 1 pound super fresh BC Spot Prawns washed and deveined
- 2 cloves garlic left whole but cracked open
- 1 medium onion, fine dice
- 1 Tbsp dried pepperoncini (bright red and fresh!)
- 1/2 cup good dry white wine
- 2 cups (a can) San Marzano tomatoes
- 400g Linguine or Tagliatelle, best quality, cooked al dente
- Extra virgin olive oil
- fresh chopped parsley
Instructions
- In a very hot sauce pan quickly colour the prawns on both sides for about 1 minute, leaving the pan covered in caramelized prawn goodness.
- Remove the prawns to a warm bowl (have someone peel them while you make the sauce) and immediately add the onions, garlic and pepperoncino.
- Stir quickly to just barely brown the onions and bring out the flavour of the pepperoncino, add a touch more oil if needed.
- Add the wine and deglaze the bottom of the pan well with a wooden spoon.
- Reduce the wine to almost dry and then add in the tomatoes.
- Stir well and let the sauce come together over medium heat and reduce by a third.
- Season well with salt and fresh black pepper.
- Add the shelled spot prawns to the sauce and just barely cook them through at a very low simmer for 3 minutes.
- In a warm pasta bowl combine the spot prawn diavolo and warm pasta and toss just enough to combine everything.
- Finish with a ribbon of extra virgin olive oil and chopped fresh parsley.
- Save the shells and heads to make a super savoury shrimp broth great for noodle bowls.
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Spot Prawns, yum…if only the season were longer. The pasta sounds really good, will give it a try next spring. I live in Vancouver & therefore am very lucky to have access to these fabulous prawns. So sweet…check out my blog for some ideas on how to use them.
They are one of the reasons we miss Vancouver. Thanks for stopping by.