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In All Recipes/ Food & Drink/ Recipes/ Savory

Spicy Prawn Quinoa Pasta

During the summer months, lighter, olive oil based pastas are always my go-to. I’ve also recently discovered that quinoa pasta is actually quite tasty – if cooked and put in the right dish. I had read a recipe about a Spicy Lobster Pasta and wanted to put my own little twist on it using prawns instead of lobster and adding sauteed kale for extra flavor. This is a perfect all-in-one dish and easy to make on a weeknight after work!

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Prawn, Tomato and Kale Quinoa Pasta

Serves 4

8oz Quinoa pasta of your choice

Kosher Salt

3 C kale, rinsed and chopped

3 Tbsp Olive Oil

1 large Shallot, finely chopped

2 cloves of garlic, finely chopped

1 tsp crushed red pepper flakes

1 lb cherry tomatoes, leave ½ lb whole and the other ½ lb halved

1 lb cooked jumbo prawns

Black Pepper

French Bread (optional)

Directions for pasta:

  • Sautee kale with 1 Tbsp of olive oil and set aside.
  • Cook quinoa pasta of your choosing in a large pot of boiling salted water, until al dente. Drain, reserving 1 cup pasta water on the side.
  • Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook shallot, garlic and red pepper flakes, stirring often, until shallot is softened, usually 2-3 minutes. Add sauteed kale and tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
  • Add in prawns to skillet, stirring in to coat with sauce. Add pasta and ½ cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2-3 minutes.
  • Serve pasta hot with the option of fresh French bread on the side!

 

Calories: 426 Fat: 13g Carbs: 57g Protein: 23g

 

© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.

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