Fettuccine with Prawns in Garlic Wine Sauce

According to rumours, spring is around the corner. The days are getting longer, its getting warmer (OK only a little bit so far) there have been breaks in the endless rain and the sun has peeked out from the clouds (OK only twice in a week, but I will take what I can get) and it is time to start thinking about getting outside more often, and looking for tasty recipes that are less time consuming and heavy. Best of all this recipe only takes 10 minutes from start to finish.

I am a full fledged member of the carb lovers club, and firmly disagree with the idea that all pasta dishes are heavy. Seafood, garlic and wine are natural partners that allow this sauce to be light and refreshing and a brilliant change of pace from heavier tomato or cream based sauces. For this recipe we used 20/30 sized prawns, but clams, mussels, shrimp, or calamari would also be excellent choices.

Now I know that many great chefs and foodies say that cheese and fish or seafood don't mix, and as a general rule I agree, but for this recipe the small amount of parmesan cheese adds a little richness, some much needed salt, and body to the otherwise very light sauce.

Serves 4.

Ingredients:

1 pound of fettuccine, preferably fresh

1 pound of raw prawns, peeled and deveined

1/4 cup of olive oil

2 tablespoons of butter

2 tablespoons garlic, finely minced

1/2 cup dry white wine

1/2 teaspoon dried chili flakes

3 tablespoons parsley, finely chopped

1/8 cup parmesan cheese, fresh grated

1 teaspoon lemon zest

1/4 cup lemon juice

Salt and pepper to taste

Directions:

1. Put a large pot of well salted water for the pasta on the on the stove and bring to a rolling boil.
2. In a large saute pan, add oil and heat over medium high heat, add butter. It should melt quickly and foam.
3. Add garlic to the oil and saute quickly, browning slightly (do not burn).
4. Stir in wine, lemon zest and lemon juice, bring up to a light simmer for 2-3 minutes.
5. Put the pasta in the salted water and cook till al dente, 4-5 minutes.
6. While the pasta is cooking, add the prawns to the saute pan. You want to cook for 2-3 minutes on each side or until they turn pink and opaque.
7. Add chili flakes, parsley, and cheese. Season well.
8. Drain the pasta, reserving approximately 1/2 cup of the pasta water. Put pasta and water back in the pot. Add the sauce and prawns to the pasta. Toss and serve immediately.

Hardcore Prawns

Looking for a perfect dish to serve for friends sitting on the patio with a glass of wine, or a great side to go with salad?  These prawns are spicy and mouthwatering.  We prefer using fresh prawns, size 20/30 peeled and deveined. Larger prawns are delicious too, but tend to be less sweet. We also put this marinade on scallops and cook them under the broiler.

Ingredients:

1 lb raw prawns, peeled and deveined

1/3 cup lemon juice

1 tablespoon lemon rind

2 tablespoons minced garlic

1 tablespoon chili flakes

1 1/2 tablespoons cayenne powder

Salt and Pepper

Bamboo Skewers 

Directions:

1. Heat BBQ to 350 - 400 degrees.

2. In a shallow baking dish soak the skewers in water for 30 minutes

3. Thread 4-5 prawns onto each skewer, by piercing the skewer through the body and tail. Check prawns at this time to make sure all of the intestinal vein has been removed. Rinse in cold water if required.

4. Put the skewers on a plate and mix remaining ingredients into a small bowl. Pour the marinade over the prawns ensuring even coverage.

5. Let sit for a maximum of 30 minutes, as the acid in the lemon juice will start to cook the prawns.

6. Put skewers on the BBQ, and grill 2-3 minutes on each side until the prawns have turned pink and are no longer translucent.

Just for the Halibut

We love fresh halibut! The firm white meat is low in fat and full of flavour. With this recipe we didn't want to cover up the natural flavour of the fish, but instead bring in other flavours that are complementary. You can either bake the halibut, pan fry it, or our personal favorite, barbeque it.

Serves 4.

Ingredients: 
4 Halibut fillets (approx 6 oz each) preferably with skin
1 cup of dry white wine
1/4 cup of dijon mustard
2 teaspoons of minced garlic
1/4 cup of chopped italian parsley
2 green onions finely chopped
Salt and Pepper to taste

Directions:
1. In a bowl, add all ingredients except Halibut and mix together well.
2. Lay fish into the bowl, and turn to coat.
3. Let sit in the marinade for about 30 mins.

Note: If you let the fish sit too long, the the marinade will start to cook the fish.

4. Heat the BBQ to 400 degrees and lightly oil the grill with vegetable oil.

5. Put the Halibut on the grill skin side down. Cooking time will vary depending on how thick the fillet is. A 1" fillet will take approximately 10 minutes. The fish is ready to eat when it is opaque through the middle and flakes easily. Flip the fish once only as it breaks apart easily.