Recipe courtesy of Debi Mazar and Gabriele Corcos

Linguine with Santa Barbara Spot Prawns

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Slice the back of each prawn with a knife to expose the pulp and set aside.
  2. 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.
  3. 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).
  4. 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
  5. 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.
  6. 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.
25m Easy 98%
CLASS
Ellie Krieger

Garlic Basil Shrimp

18m Easy 99%
CLASS
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS
Ben Robinson

Shrimp Scampi

20m Easy 99%
CLASS

21m Easy 99%
CLASS
24m Easy 98%
CLASS
20m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages