Spot Prawn Scampi with Fresh Pasta

SERVES 4

PREP TIME 15 Minutes

COOK TIME 10 Minutes

Ingredients

Seafood & Pasta

1 lb fresh Alaskan spot prawns, peeled and deveined (tails on)

12 oz fresh tagliatelle or fettuccine pasta

Scampi Sauce

3 tbsp extra virgin olive oil

4 tbsp unsalted butter

4 cloves garlic, finely minced

½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1 tbsp fresh lemon juice

1 tsp lemon zest

Vegetables & Garnish

1 cup cherry tomatoes, halved

2 tbsp capers, drained

2 tbsp fresh parsley, chopped

Fresh basil leaves for garnish

Seasoning

½ tsp sea salt

¼ tsp cracked black pepper

Pinch red pepper flakes (optional)

Nutritional Information

Chef’s Tip – Talon Lodge

Spot prawns cook very quickly. For the best texture, remove them from heat as soon as they turn pink. Overcooking will make them firm rather than tender.

Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fresh tagliatelle until just tender (about 2–3 minutes). Reserve ½ cup pasta water, then drain the pasta.

2. Sauté the Prawns

Heat olive oil and 2 tablespoons butter in a large sauté pan over medium-high heat.
Add the spot prawns, season lightly with salt and pepper, and cook 1–2 minutes per side until just pink and opaque. Remove from the pan and set aside.

3. Build the Scampi Sauce

In the same pan:

Add garlic and red pepper flakes and sauté for 30 seconds until fragrant.

Deglaze with white wine, scraping the pan.

Simmer for 2 minutes to reduce slightly.

Add:

Cherry tomatoes

Capers

Lemon juice and zest

Stir and cook for another minute.

4. Finish the Pasta

Add the remaining butter and swirl to emulsify the sauce.
Return the prawns to the pan.