Spot Prawn Pasta with Tomatoes, Mushrooms, and Feta
Servings 4 servings
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!