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From the galley:

Spot prawn pasta with lemon + mint breadcrumb topping

Adapted from NY Times Cooking, Colu Henry

utilizes: spot prawns


I know we're here to talk about seafood... But all I want I talk about is this pasta. We used pappardelle pasta from Ferranti Fresh Pasta... and it was the best pasta we've ever had.

We snagged it from Lark and Larder in Boise!


That said, we love this dish because it's unique, simple, and fresh. Great pasta and great prawns don't need to be drowned in heavy cream sauce - butter, lemon, parsley, evoo, and mint will do just fine.


We know, some of these ingredients don't seem right. Mint? Pistachios? Lemon zest? Trust us.


The pasta is great as a standalone dish, but when topped with the bright and flavorful breadcrumb topping, it's next level delicious.




Cook Time: 25 minutes    Prep Time: 10 minutes    Serves: 4 - 6



  • Kosher salt

  • 1 lb pasta (we used fresh pappardelle from Ferranti Fresh Pasta)

  • 1 lb spot prawns, thawed and peeled

  • Fresh ground black pepper

  • 1/4 cup olive oil

  • 3 garlic cloves, thinly sliced

  • 1/2 tsp red pepper flakes

  • 1 cup seafood stock (can sub store bought chicken or seafood)

  • 4 tbsp unsalted butter

  • 1/2 cup roughly chopped Italian parsley

  • 1/2 lemon, for serving

Breadcrumb topping:

  • 1 tbsp olive oil

  • 1/2 cup panko bread crumbs

  • 2 tbsp raw pistachios, finely chopped (can sub halzenuts, almonds, etc)

  • 1 tsp lemon zest

  • 3 tbsp finely chopped fresh mint 

  • Flaky salt 


  1. Bring a large pot of well salted water to a boil. Cook pasta just short of al dente​. Reserve 1 cup of pasta water, and drain the rest. 

  2. Prepare the toasted breadcrumb topping: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.

  3. Season your prawns well with salt and pepper. In the skillet, heat 1/4 cup olive oil over medium heat, add the prawns and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn’t burn.

  4. Add the seafood stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it’s melted and the sauce becomes emulsified.

  5. Turn the heat to low, add the pasta, prawns and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.


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