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).
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.
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.