Chef Chuck's Linguine and Prawns

Tonight, its fresh shrimp from the gulf and pasta. A light and easy dish thats so good. I was inspired by an Italian recipe with prawn and pasta. Then I took it from there and created my own new dish! I cooked the prawns in their shell to enhance their seafood flavor. Garlic garlic garlic! I can't get enough garlic in my life thats why I grow it year round in my greenhouse. After taking some photos, I had to sample this new dish. Well foodies it was fantastic!! I would hope you feel the same. The blend of flavors from all the ingredients were easily picked out!!


Linguine and Prawns
6-8 large shrimp
1/2 pound linguine pasta
1/2 red bell pepper diced
6 garlic cloves minced
1/4 cup kalamata olives
1/2 cup parmigiano cheese
1 tablespoon butter
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons parsley chopped
salt and pepper to taste
1/2 cup vegetable broth



In a large pot bring water to boil and add salt, cook pasta al dente. Meanwhile in a fry pan over med- high heat add butter and 3 tablespoons of olive oil, saute peppers for 2 minutes then add garlic for another minute. Add lemon juice, parsley, salt, pepper and shrimp with shell on for about 3 minutes each side with lid on. Add vegetable broth and olives for one more minute. Then add cooked pasta to shrimp and sprinkle with lemon zest, and grate parmigiano cheese. Drizzle extra virgin olive oil on top.