BC Spot Prawn Pasta - alive magazine

Name: BC Spot Prawn Pasta - alive magazine
Ingredients: 7 oz (200 g) squid ink conchiglie (shell pasta); Several garlic cloves, peeled; 1 Fresno chili pepper; 1/2 cup (125 mL) fresh parsley; 2 Tbsp (30 mL) chili oil or regular high-heat oil; 1 lb (450 g) BC spot prawns, or other sustainable shrimp, in their shells, heads removed (see tip); Juice of 1/2 lemon; Fleur de sel or other salt, to taste; Pepper

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Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or…

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Ingredients

7 oz (200 g) squid ink conchiglie (shell pasta)
Several garlic cloves, peeled
1 Fresno chili pepper
1/2 cup (125 mL) fresh parsley
2 Tbsp (30 mL) chili oil or regular high-heat oil
1 lb (450 g) BC spot prawns, or other sustainable shrimp, in their shells, heads removed (see tip)
Juice of 1/2 lemon
Fleur de sel or other salt, to taste
Pepper