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Spot Prawns in Greek Pasta
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Pacific Spot Prawns like oursharvested in the waters ranging from upper Washington State to southeast Alaskaenjoy an eco-best rating from the Environmental Defense Fund.

People who try them are invariably amazed by our Pacific Spot Prawns’ stunning freshness and fabulous flavor.

That’s because the captain who catches our Prawns takes them straight from the net into tubs filled with fresh seawater and flash-freezes them immediately.

They taste as fresh as being cooked right out of the net!


Spot Prawns in Greek Pasta
Adapted from Good Housekeeping. Total prep/cooking time 30 minutes

Serves 4

1 pound pasta (suggest spaghetti, farfalle or fusilli)
2 teaspoon organic extra virgin olive oil
1 medium onion, chopped
1 can (28 oz) plum tomatoes in juice
1/4 cup black olives (optional)
1/4 teaspoon organic cayenne pepper
1/4 teaspoon dried organic oregano
1/4 teaspoon organic lemon pepper
1 tub (16 oz) wild Pacific Spot Prawns, shelled and deveined (leave tail shell on as desired)
1/4 cup loosely packed fresh parsley leaves, chopped
2 tablespoon organic balsamic vinegar
2 oz feta cheese, crumbled (about 1/2 cup), plus 1/4 cup to sprinkle over recipe

  • Heat large covered pot of water to boiling over high heat. Add pasta and cook until just tender, about 2 minutes longer than label directs.

  • Meanwhile, in nonstick 12 inch skillet, heat oil over medium heat until hot. Add onion and cook 5‒7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, olives, cayenne pepper, and oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon.

  • Reduce heat to medium and cook 7 minutes to thicken slightly. Stir in shrimp, and cook 3‒4 minutes or until shrimp turn opaque throughout. Remove skillet from heat; drizzle balsamic vinegar over shrimp mix, and stir until vinegar is thoroughly mixed in. Stir in chopped parsley and 1/2 cup crumbled feta.

  • Drain pasta; return to pot. Add shrimp mixture to pasta in pot and toss. Spoon pasta mixture into large serving bowl.

  • Serve with additional feta to sprinkle over individual plates as desired.

Nutrition info per serving: Calories 630; Total Fat 9 g; Saturated Fat 3 g; Cholesterol 153 mg; Sodium 590 mg; Carbohydrates 98 g; Fiber 5 g; Protein 37 g.


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