This signature Sundried Tomato Seafood Pasta dish from Chef Owen Snyder combines the bright Mediterranean flavors of sun-dried tomatoes, lemon, and fresh herbs with tender prawns and white fish for a dish that’s both luxurious and approachable. Tossed with sun-dried tomato pasta and finished with a buttery white wine sauce, it’s a restaurant-worthy meal you can easily create at home. Perfect for a romantic dinner or an elegant weekend treat, every bite captures the richness of the sea balanced by the freshness of the garden.
INGREDIENTS:
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons minced garlic
2 tablespoons chopped shallot
10 prawns (#16–20 size), deveined and tails removed
8 ounces fresh white fish (such as halibut, rock cod, or snapper), cut into large cubes
1 tablespoon sundried tomatoes in oil, chopped
1/4 pound fresh sun-dried tomato pasta (or substitute linguine or fettuccine)
1 ounce dry white wine
1 ounce fish stock (or canned clam juice)
2 tablespoons freshly squeezed lemon juice
1 tablespoon Italian parsley, minced
2 teaspoons fresh purple basil, minced (or sweet basil)
Salt and freshly ground pepper, to taste
METHOD:
Bring 4 quarts of salted water to a rolling boil. Add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water if needed, and set aside.
In a large sauté pan over medium-high heat, melt 1 tablespoon butter with the olive oil. Add the garlic and shallot and sauté until fragrant, about 1 minute.
Increase the heat to high and add the prawns and white fish. Season lightly with salt and pepper. Sauté quickly, tossing frequently, until the prawns just turn pink and the fish begins to firm, 2–3 minutes. Stir in the chopped sun-dried tomatoes.
Add the white wine, fish stock, and lemon juice to the pan. Bring to a boil, scraping up any flavorful bits from the bottom. Simmer briefly until the liquid is slightly reduced.
Remove seafood with a slotted spoon and arrange over the cooked pasta. Return the pan to medium heat and whisk in the remaining 1 tablespoon of cold butter to emulsify and thicken the sauce. Shake or swirl the pan to combine.
Pour the sauce over the pasta and seafood, tossing gently to coat. Sprinkle with parsley and basil. Season to taste with salt and pepper. Serve immediately.
SERVING SUGGESTIONS:
- Pair with garlic toast or crusty ciabatta to soak up the sauce.
- Add a side of simple arugula salad with lemon vinaigrette for balance.
- Serve with a glass of crisp Sauvignon Blanc or Pinot Grigio.
- Garnish with shaved Parmesan and a few basil leaves for presentation.
YIELD: 2 servings
SOURCE: Recipe courtesy of Chef Owen Snyder of Papa O’s
