Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.
Heads or shells—on or off?
Cosco serves the prawns with the shells and heads on, but if you’re not catching your own spot prawns, buy ones with the heads removed. Prawns and shrimp release an enzyme from their heads when they die that makes the flesh black and mushy. Cooking prawns in their shells adds flavour, and the shells come off easily once cooked, but they can be a bit messy—especially when camping—so feel free to remove them before cooking or buy a smaller quantity of shelled prawns or shrimp if you’re worried about everyone’s fingers smelling of seafood all night.
BC Spot Prawn Pasta
Ingredients
- 7 oz (200 g) squid ink conchiglie (shell pasta)
- Several garlic cloves, peeled
- 1 Fresno chili pepper
- 1/2 cup (125 mL) fresh parsley
- 2 Tbsp (30 mL) chili oil or regular high-heat oil
- 1 lb (450 g) BC spot prawns, or other sustainable shrimp, in their shells, heads removed (see tip)
- Juice of 1/2 lemon
- Fleur de sel or other salt, to taste
- Pepper
Nutrition
Per serving:
- calories721
- protein62 g
- total fat18 g
- sat. fat0 g
- total carbohydrates78 g
- sugars4 g
- fibre3 g
- sodium431 mg
Directions
01
In large pot, boil pasta until tender. Drain and set aside.
02
Meanwhile, chop garlic, chili pepper, and parsley.
03
In 12 in (30 cm) cast iron skillet, heat chili oil. Add spot prawns and fry for 1 minute on each side. Remove prawns to cutting board.
04
Add pasta to skillet (don’t wipe it out first) and add garlic and chopped chili. Cook for 30 seconds, then add pasta and toss to coat. Return spot prawns to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with fleur de sel and pepper.
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