Name: Prawn Pasta
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

Rating

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

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.

Separately, prepare pasta according to directions on packet, until al dente.

Heat a pan up with lemon juice, rosemary, remaining Tantillo California Extra Virgin Olive Oil, white wine, sea salt, black pepper and arugula.

Stir in cooked pasta, with about 3 spoonful’s of pasta water, and cooked prawns.

Garnish with lemon wedges and bread crumbs. Buon Appetito!

Ingredients