Spicy Garlic Prawns With Heirloom Tomato, Garlic and Onion


Well, the garden is cranking out the butternut squash. And, our seafood delivery is waiting to be eaten. So, after a long dog walk on a cold fall night, how nice to come home to something warm. These spicy garlic prawns and heirloom tomatoes over bowtie pasta are a perfect weeknight dinner.

Prawns, Red Peppers, Tomatoes and Onions
Prawns, Red Peppers, Tomatoes and Onions

First, cook the prawns over medium-low heat, with some canola oil, chili flakes, and chili oil. You’ll know the prawns are done when they turn pink.

Prawns in a Pan
Prawns in a Pan

Chop up a yellow onion, 2 cloves garlic, a red bell pepper, and 2 heirloom tomatoes. In a frying pan over medium high heat, saute the onions and garlic until translucent. Add the tomatoes and red bell pepper and cook those down for a bit. If you have saffron on hand, add a few threads now. Let this mixture cook down for ten minutes or so on medium-low heat. (Add a splash of white wine if either you or the pan look like it’s about to run low on liquid.)

Heirloom Tomato, Red Pepper & Saffron
Heirloom Tomato, Red Pepper & Saffron

While all this is happening on the stove top, roast some butternut squash in the oven. Here’s how.

Roasted Butternut Squash
Roasted Butternut Squash

Cook up your bowtie pasta, and then combine it in the tomato and garlic pan to marry the flavors. Put the pasta mixture in a bowl, top with the prawns, and serve with roasted butternut squash. Delightful!

Spicy Garlic Prawns & Roasted Butternut Squash
Spicy Garlic Prawns & Roasted Butternut Squash

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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