Fresh tomatoes meet shrimp in this light and easy pasta you can throw together in 30 minutes.
1 lb whole-grain spaghettini, fettuccine or linguine
1 1/2 lb medium to large raw, peeled and deveined prawns or shrimp, preferably tail-on
Juice of 1/2 lemon
3 tbsp olive oil, plus additional to serve
3 cloves garlic, minced
1/8 tsp red pepper flakes
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 cup dry white wine
14 oz cherry tomatoes, chopped
1/8 tsp sea salt
1/4 cup chopped fresh basil leaves, optional
Cook pasta al dente according to package directions. Drain.
Rinse prawns in a large bowl filled with water and lemon juice. Set aside.
In a large nonstick skillet on medium-high, heat oil. Add garlic and pepper flakes and sauté for 2 to 3 minutes. Add parsley and prawns and cook until prawns turn vivid pink. Add wine, stirring until reduced by about half. Add tomatoes and cook for 5 more minutes. Remove prawns from sauce and set aside in a shallow dish.
Add pasta to skillet with sauce and sauté on medium-high heat for 1 minute; season with salt. Transfer pasta to a serving platter and arrange prawns over top. Serve with a drizzle of oil and basil (if using).
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.
Green goddess dressing normally refers to a creamy dressing made with mayonnaise, herbs and other ingredients. In this pasta salad, though, we pack an array of fresh herbs – parsley, cilantro, dill and mint – into the salad itself, then toss it with a creamy coconut dressing for maximum decadence.