Spot Prawn Scampi
Our friends over at Olivelle whipped up this fantastic Spot Prawn Scampi recipe. It's easy and boy does it pack a punch for flavor!
Quality fish + quality oil make for quite the dynamic duo.
Shrimp Scampi is an Italian classic with an American twist. Originally, this dish was made with scampi, which are tiny crustaceans called langoustines. However, the American version swaps the scampi for shrimp, but keeps both in the name of the dish. Our Catch Sitka version is made with our Wild Alaskan Spot Prawns, the lobster of Alaska.
With this recipe, you can see how easy it is to make Spot Prawn Scampi right at home but with a healthy twist!
- 1 Pasta Rock (Or 1 TBS Sea Salt)
- 1 lb. Bucatini Pasta (If you can't find Bucatini Pasta, spaghetti works just fine).
- 5 Tbsp. Sweet Cream Butter Olive Oil, divided (Regular Extra Virgin Olive Oil works fine as well).
- 2 Shallots, Finely diced
- 2 Garlic Cloves, minced
- 1 lb. Raw Catch Sitka Spot Prawns, thawed for 15 minutes under cool running water and peeled.
- Sea Salt
- Freshly Ground Black Pepper
- 1 Tbsp Parmesan Asiago Dipper & Seasoning (You can substitute with Garlic & Herb seasoning and a sprinkle of Parmesan)
- 1/2 C Dry White Wine
- Juice of 1 Lemon
- 1/4 C Parsley, chopped.
Bring a large pot of water to a boil. Once boiling, add a pasta rock (or 1 TBS sea salt) for 2 minutes to salt your water then remove. Add pasta and cook according to package directions. Drain the pasta and drizzle with 2 tablespoons of olive oil. Set aside.
Meanwhile, in a large skillet, add 2 tablespoons olive oil over medium high heat. Sauté the shallots and garlic until the shallots are translucent, about 3 to 4 minutes.
Season the prawns with salt, pepper, and Parmesan seasoning. Add them to the pan and cook until they start to turn pink, 1-2 minutes. Add the wine and lemon juice and bring to a simmer.
Add the cooked pasta into skillet and stir until warm. Finish with remaining tablespoon of olive oil and parsley. Serve immediately and enjoy!