Peel and devein thawed prawns, placing in a bowl and reserving the shells. Add the 1 tablespoon of olive oil, red pepper flakes, and salt to the prawns, toss to coat.
Cover and refrigerate for 20 minutes. Strain the tomato juice from the diced tomatoes, reserving the juice.
Heat a large skillet over High/Medium-High heat. Add vegetable oil and shells, cooking until deeply colored and very fragrant, approximately 5 minutes.
Add 1/2 cup of wine and deglaze the pan, reducing to a couple tablespoons of sauce, approximately 3 minutes.
Add the tomato juice and cook until reduced by over half, approximately 3 minutes.
Strain the stock to remove the cooked shells.
Discard the shells and set aside the shell stock. Clean the pan (so as not to burn the tomato residue!) and place over High/Medium-High heat. Add the prawns and seasoned oil to the pan. Cook prawns on 1 side approximately 1 – 2 minutes until bright pink and slightly crispy on edges.
Turn and cook the same on the other side, remove to a plate or bowl using a slotted spoon. If the pan is dry, add remaining olive oil. Add the onion and cook until slightly browned, approximately 3 – 5 minutes.
Add garlic and tomato paste, cooking until fragrant, approximately 30 seconds.
Add white wine and stir to dissolve any browned bits stuck to the pan. Add oregano and smoked paprika, stirring to distribute. Add the previously prepared shell stock and tomatoes and cook over Medium/Medium-Low heat until slightly reduced and thickened, approximately 5 minutes.
Add the prawns and toss to coat and reheat, approximately 2 minutes.
Add the parsley and basil, stirring to combine and distribute.
Add pasta water to thin slightly before serving. Taste and adjust seasoning as desired. Serve over cooked pasta and garnish with reserved basil and parsley.
Enjoy!
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Mike Burkhalter | 3rd Jul 17
Oh my God……..that looks soooooo good! This is a must-try…
Kent | 7th Jul 17
Mike, yes please do.
It is so easy to prepare and you will be amazed at the depth of flavor!
JH | 5th Jul 17
That looks legit! I’ve always seen chefs on TV using the shells or bits from seafood to make their stock/sauce, I like that you’ve done that here.
Kent | 7th Jul 17
It is such an easy trick/step that delivers so much additional flavor. I may incorporate it into more shellfish dishes!