Prawn Pasta
Simple and quick, this prawn pasta combines 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.
Ingredients
- 7 ounces squid ink conchiglie (shell pasta)
- Several garlic cloves peeled
- 1 Fresno chili pepper
- ½ cup fresh parsley
- 2 tablespoons chili oil or regular high-heat oil
- 1 pound sustainable shrimp in their shells, heads removed
- Juice of ½ lemon
- Salt to taste
- Pepper
Instructions
- In large pot, boil pasta until tender. Drain and set aside.
- Meanwhile, chop garlic, chili pepper, and parsley.
- In 12 inch cast iron skillet, heat chili oil. Add shrimp and fry for 1 minute on each side. Remove 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 shrimp to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with salt and pepper.
- Enjoy!