Garlicky spot prawns are the star of this delicious, easy pasta packed with fresh tomatoes, mushrooms, herbs and feta cheese!
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It’s spot prawn season! For a few short weeks in May and June on the BC west coast we are blessed with fresh spot prawns. Strict quotas and fishing practices limit these jewels of the sea to a short annual season that is eagerly anticipated. While technically a shrimp, spot prawns have the appearance and flavour of lobster making for a unique seafood experience. This spot prawn recipe with pasta, tomatoes, mushrooms, and feta is the perfect dish to showcase these delectable crustaceans. A simple dish with bold fresh flavours, this pasta comes together quickly for an unforgettable dinner perfect for spot prawn season!
Spot Prawns: A Sustainable Industry
When it comes to seafood, it’s hard to escape concerns about maintaining sustainable fisheries. The good news is, the spot prawn industry takes great care to maintain sustainable fishing practices. Spot prawns are hand harvested and sorted to return the females to the ocean for repopulation. Throughout the year the spot prawn population is closely monitored and strict quotas are implemented to limit harvesting. Unfortunately these labour intensive practices mean that spot prawns are more expensive than your average shrimp. While spot prawns can be found all along the west coast of North America, the bulk of spot prawn fishing takes place in BC waters.
Ingredient Notes
Spot Prawns: Typically spot prawns come with either the heads on or the heads off. I typically get them with the heads removed for ease of use. As delectable as spot prawns are, they do come with a hefty price tag. I definitely think spot prawns are worth a splurge during spot prawn season, but if you’re turned off by the price, then substitute with regular large shrimp.
Linguine: Linguine is my pasta of choice for this recipe. Alternatively, you could use fettuccini or any long pasta.
Cremini mushrooms: Sometimes called baby bella, cremini mushrooms are my preferred choice. I find that they have more flavour than their white counterparts. However, you could easily use white button mushrooms instead if you prefer.
Roma tomatoes: If you can, try to use roma tomatoes in this recipe. An Italian plum tomato, roma tomatoes have a firm flesh and are less watery than other varieties. This will ensure that they don’t break down too much while cooking.
Fresh herbs: This pasta dish gets a ton of flavour from all its fresh ingredients so it’s worth it to source fresh parsley and basil. Dried just won’t impart the same flavour.
Feta cheese: Salty, briny feta cheese gives a ton of tangy flavour and I love how it melts into the pasta.
Parmesan cheese: I like to use shredded parmesan cheese in this recipe.
How to Make Spot Prawn Pasta with Tomatoes, Mushrooms, and Feta
This spot prawn pasta recipe really comes together right at the end so it’s very important to have all the ingredients prepared before you start to cook. The cooking time itself is really only as long as it takes to boil the pasta!
Prep the ingredients
Break out some small bowls and get chopping. Finely mince the garlic and set aside. Dice the roma tomatoes and slice the cremini mushrooms and set both aside in separate bowls. Finely chop the parsley and basil and set aside in separate bowls. Crumble the feta cheese into a bowl and set aside.
Peel the spot prawns
If you purchased spot prawns still in their shells, you will need to peel them before cooking. Spot prawn shells are very hard and have sharp points which would be unpleasant to deal with while eating the pasta. I provide step-by-step instructions with photos on my post for Grilled Spot Prawns with Saffron Aioli.
To peel the prawns, use sharp scissors to cut down the back of the prawn. Slip your fingers under the shell along the back and loosen the sides from the shell. Once the sides are loosened from the shells the legs should slip off easily. To keep the tail attached, pinch the tail and then tear the shell off at the first joint.
Remove the vein along the back if it’s present. Transfer the prawns to a paper towel lined plate and set aside until you’re ready to cook.
Boil the pasta and sauté the prawns
Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. The water should be well seasoned but not too salty.
While the water is coming to a boil sauté the prawns. Heat a wide skillet over medium high heat. When the pan is hot, add the olive oil. Add the prawns and sauté over high heat, tossing or stirring the prawns so they cook on both sides. Sprinkle with some kosher salt and add half of the minced garlic.
Continue cooking and tossing the prawns until they are fully cooked. This should take no more than 4 to 5 minutes. When cooked, the prawns will be bright orangey pink and opaque in colour. Transfer the cooked prawns to a clean plate and loosely cover with foil.
Once the water comes to a boil, add the linguine. Cook the linguine according to the package directions, stirring occasionally to prevent sticking.
Finish the pasta
As soon as you add the linguine to the water begin cooking the rest of the pasta dish. Heat a wide skillet over medium high heat. When hot, add the olive oil and the cremini mushrooms. Sprinkle with kosher salt and allow the mushrooms to cook until tender and well browned. Toss the mushrooms occasionally so they brown on all sides.
When the mushrooms are done add the remaining garlic and sauté for another minute until fragrant. Add the roma tomatoes and cook for 2 to 3 minutes until the tomatoes start to soften but still hold their shape. You don’t want to cook the tomatoes so long that they break down into a sauce. If the pasta isn’t fully cooked yet turn off the heat and wait until it’s done before continuing.
After the tomatoes have softened add the fresh parsley and basil and stir to combine. Using tongs transfer the cooked linguine to the skillet. Lastly add the crumbled feta cheese and shredded parmesan and toss the pasta together.
Toss the pasta so all the ingredients are well distributed. I find the mushrooms and tomatoes tend to settle at the bottom of the pasta so be sure to toss it well. Transfer the pasta to a serving bowl and top with the sautéed spot prawns. Garnish with extra chopped parsley and basil and enjoy!
Serving and Pairing Suggestions
The bright, fresh, herbaceous flavours of this seafood pasta feta cheese dish pair well with light to medium bodied white wines with high acidity.
- Sauvignon Blanc
- Pinot Grigio
- Gruner Veltliner
- Sparkling Wine
More Recipes
For more spot prawn recipes, check out my Grilled Spot Prawns with Saffron Aioli.
For more enticing pasta recipes, try these:
Spot Prawn Pasta with Tomatoes, Mushrooms, and Feta
Ingredients
- 1 lb spot prawns
- 2 cups sliced cremini mushrooms
- 5 roma tomatoes diced
- 3-4 cloves garlic minced
- 1 cup chopped fresh parsley
- ½ cup chopped fresh basil
- 200 g feta cheese crumbled
- ¾ cup shredded parmesan cheese
- 1 lb linguine
- 4 tbsp extra virgin olive oil divided
- kosher salt and pepper
- extra chopped parsley and basil
Instructions
- Prepare the spot prawns by removing the shells. Cut down the back of the prawns with sharp scissors. Slide your fingers under the shell along the back and loosen the shell from the body. To preserve the tail, pinch the tail and tear the shell off at the first joint.
- Remove the vein along the back if present and transfer prawns to a paper towel lined plate to dry. Set aside.
- Prepare the remaining ingredients and set aside in separate bowls. Slice the mushrooms, dice the roma tomatoes, chop the fresh herbs, and mince the garlic. Crumble the feta cheese and set aside.
- Place a large pot of water over high heat. Generously season the water with kosher salt.
- While the water comes to a boil, sauté the spot prawns. Heat a skillet over medium high heat. When hot, add 2 tablespoons of olive oil. Add the spot prawns and let sear for a minute. Toss the prawns so that they cook on all sides.
- Season with prawns with some kosher salt and pepper if desired. Add half of the minced garlic and continue cooking until the prawns are fully cooked. This should take no more than 4-5 minutes total. The prawns are done with they are bright orange pink and fully opaque in colour. Transfer prawns to a clean plate and cover loosely with foil.
- When the water boils add the linguine. Cook according to the package instructions, stirring occasionally to prevent sticking.
- Heat another wide skillet over medium high heat. When hot, add the remaining olive oil along with the sliced cremini mushrooms. Sprinkle with a pinch of kosher salt. Sauté the mushrooms, tossing frequently so they cook and brown on all sides. You may need to add a little more olive oil if the mushrooms begin to stick to the skillet.
- When the mushrooms are browned add the remaining minced garlic and sauté for 1 minute until fragrant. Add the diced roma tomatoes and cook for 2 to 3 minutes until the tomatoes are soft but still hold their shape. Add the chopped fresh parsley and basil, along with another generous pinch of kosher salt. Stir to combine and taste for seasoning.
- Use tongs to transfer the cooked linguine to the skillet. Alternately you can drain the pasta in a colander and then add to the skillet.
- Toss the pasta with the vegetable mixture. Add the crumbled feta cheese and shredded parmesan and toss to combine. Toss the pasta until everything is well distributed. Transfer the pasta to a serving bowl and top with the sautéed prawns. Garnish with an extra sprinkle of the fresh parsley and basil and enjoy!
I tried this recipe and it turned out really good. Thanks for the recipe.
Thanks Arel! I’m so glad that you enjoyed it 🙂