Black Garlic & Prawn Pasta
When fresh spot prawns are in season, you know we'll be making this dish at least once a week! It is light, fresh, and just slightly sweet with the addition of chopped black garlic cloves. This meal is also quick to put together.
- 10-20 fresh spot prawns, heads and jackets removed
- 1 finely chopped small red onion
- 1 chopped bell pepper: orange or yellow
- 1 small zucchini, chopped
- 1/3 C good olive oil
- 1/4 C pasta water
- 4 chopped black garlic cloves - if very soft lightly mash before adding
- 2 cloves of garlic, minced or use 2 TB of dehydrated minced garlic
- 1/2 lemon zest and juiced
- 1/4 C fresh Italian parsley, chopped fine
- 1 TB Italian Seasoning
- 1 TB red pepper flakes
- 1 TB butter
- shredded asiago cheese
- garlic scape salt to taste
Heat the oil on low, adding the onions and only half of the minced or dehydrated garlic, cooking until the garlic is just starting to turn golden. This happens quickly so keep an eye on it! Add in the bell pepper, zucchini, and Italian seasoning and pepper flakes. Cook until the the peppers are just tender - about 3 minutes. Set aside off the burner.
Boil your pasta according to the directions. We usually use spaghetti but any type would be delicious with this dish. Once it is al dente, drain it but don't forget to set aside 1/4 C of the pasta water to add later.
Now for the prawns: melt the butter in a frying pan and add the remaining minced or dehydrated garlic. Toss in your prawns, cooking only for 2-3 minutes on each side. Once the prawns are cooked it is time to throw it all together!
Put the cooked pasta back in the large pot you boiled it in, and drizzle the oil mixture right on top. Pour in the 1/4 C of pasta water and give it all a good mix. Add in the lemon juice, lemon zest, parsley, capers, black garlic, and scape salt to taste. Give it a good toss. Plate the pasta, top with prawns and sprinkle over the asiago cheese.