2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons minced garlic
2 tablespoons chopped shallot
10 prawns (size #16-20), deveined and tails removed
8 ounces fresh white fish, cut into large cubes
1 tablespoon sundried tomatoes in oil, chopped
1/4 lb. fresh sundried tomato pasta
1 ounce dry white wine
1 ounce fish stock (canned clam juice works well, too)
2 tablespoons freshly squeezed lemon juice
1 tablespoon Italian flat leaf parsley, minced
2 teaspoons fresh purple basil, minced
Salt and freshly ground pepper, to taste
Start water for boiling pasta: add 2 pinches of kosher salt to 4 quarts water and bring to rolling boil before adding pasta.
Sauté garlic and shallot in olive oil and 1 tablespoon butter over medium high heat. Increase heat to high and add seasoned seafood. Keep ingredients moving to prevent burning and ensure even cooking. Cook until shrimp turns light pink and fish is slightly firm. Turn off heat, leave pan over burner.
Place cooked, drained pasta on plate. Remove seafood from pan with a slotted spoon reserving juices, and place over pasta.
Return reserved juices to a boil; remove from heat and use remaining 1 tablespoon cold butter to tighten sauce. Shake pan to incorporate butter and pour over pasta and seafood. Taste and season. Garnish with fresh herbs and enjoy with garlic toast.
YIELD: 2 servings
SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O’s