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BC Spot Prawn Pasta

Serves 2


    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


      • 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


      Per serving:

      • calories721
      • protein62 g
      • total fat18 g
        • sat. fat0 g
      • total carbohydrates78 g
        • sugars4 g
        • fibre3 g
      • sodium431 mg



      In large pot, boil pasta until tender. Drain and set aside.


      Meanwhile, chop garlic, chili pepper, and parsley.


      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.


      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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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.