Tony’s Table With Stephanie: Prawn Pasta

Prawn Pasta


1/2 cup arugula

7 full shrimp

1 lemon, halved, 1 half juiced

1 cup bucatini pasta

Sea Salt

Splash of white wine

1 tsp. fresh black pepper

1 rosemary skewer

2 oz extra virgin olive oil

2 tbsp. toasted bread crumbs


Heat pan with 1 oz extra virgin olive oil of extra virgin olive oil

Cook prawns on both sides until crispy, about 3 minutes each, then set aside

Separately, prepare pasta “al dente,” according to directions on package

Heat a pan up with lemon juice, rosemary, remaining extra virgin olive oil, white wine, sea salt, black pepper and arugula

Stir in cooked pasta, along with 3 tablespoons of pasta water

Stir in cooked prawns and coat

Garnish with lemon wedges and bread crumbs, then serve.


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