Prawns with broccoli florets and paprika
Serves 4 to 6
Writes Biba Caggiano: "There was a time when I used to eat a basic three-course meal. Today, now that I am older, this is what I crave. Spaghetti with vegetables and seafood tossed with extra- virgin olive oil, just a little butter and hot pepper. And my dessert? Well, that is another story."
Recipe from "Spaghetti Sauces: Authentic Italian Recipes From Biba Caggiano."
1 pound broccoli
1/3 cup extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup finely minced onion
2 garlic cloves, minced
1 pound prawns, shelled and cut into 1-inch thick pieces
Salt and paprika, to taste
1 pound spaghetti or fettuccine
Detach the broccoli florets from the stems and set the stems aside for another use.
Bring a medium pot of salted water to a boil, add the broccoli florets, and cook until tender, 3 to 4 minutes. Scoop up the florets and transfer to a bowl of iced water to cool. Drain, pat dry, and cut the larger florets into smaller pieces.
Heat the oil and butter in a large skillet over medium heat. Add the onion and cook until lightly golden and soft. Add the garlic, stir once or twice, and then add the prawns. Season with salt and paprika and cook, stirring until prawns have a nice golden color, 1 to 2 minutes.
Add broccoli to the skillet and stir over medium heat until the mixture is heated through. Taste and adjust the seasoning.
Meanwhile, cook spaghetti in boiling salted water according to package directions.
Drain pasta and place in a warm serving bowl. Add the sauce and quickly toss to combine. Taste, adjust the seasoning, and sprinkle with a little olive oil, if needed. Serve at once.
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