by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 pounds prawns, shelled, uncooked (can be frozen) Ask a question about this ingredient
4 garlic cloves, very finely chopped Ask a question about this ingredient
6 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
1/4 cup White wine Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
8 ripe cherry tomatoes, cut in half Ask a question about this ingredient
4 sprigs Basil Ask a question about this ingredient
Bring a pot of water with salt to a boil. Wash, cut crosswise the baby tomatoes and put in a colander.
Ask a question about this stepInsert a toothpick in the middle of the back of the prawns and pull the black vein out. Wash and dry the prawns.
Ask a question about this stepIn a big sautee pan, add the olive oil, the prawns, season with paprika and a pinch of salt and sautée until golden on one side, then turn them and cook the other side. Add the garlic, the baby tomatoes and cook for 5 more minutes crushing the tomatoes with the back of a wooden spoon.
Ask a question about this stepAdd the white wine and let the alcohol evaporate completely. Rectify the seasoning - salt.
Ask a question about this stepCook the spaghetti al dente and reserve some cooking liquid.
Ask a question about this stepAdd the spaghetti to the shrimp and tomatoes, some cooking liquid and mix carefully not to break the spaghetti. Cover for one minute and serve immediately with a sprig of basil.
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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Beautiful, another one of my favorites. Love this!