2 oz Tantillo California Extra Virgin Olive Oil
7 full Shrimp
1 cup bucatini pasta
1 lemon -halved (juice one half, cut the other half into wedges)
1 rosemary skewer
Splash of white wine
Sea Salt to taste
1 tsp. fresh black pepper
1/2 cup Arugula
2 tbsp. toasted bread crumbs
1
Heat pan with 1 oz Tantillo California Extra Virgin Olive Oil, cook prawns on both sides until crispy, about 3 minutes each and set aside.
2
Separately, prepare pasta according to directions on packet, until al dente.
3
Heat a pan up with lemon juice, rosemary, remaining Tantillo California Extra Virgin Olive Oil, white wine, sea salt, black pepper and arugula.
4
Stir in cooked pasta, with about 3 spoonful’s of pasta water, and cooked prawns.
5
Garnish with lemon wedges and bread crumbs. Buon Appetito!
Ingredients
2 oz Tantillo California Extra Virgin Olive Oil
7 full Shrimp
1 cup bucatini pasta
1 lemon -halved (juice one half, cut the other half into wedges)
1 rosemary skewer
Splash of white wine
Sea Salt to taste
1 tsp. fresh black pepper
1/2 cup Arugula
2 tbsp. toasted bread crumbs
