One of the best prawn dishes - hands down!

You haven't lived unless you try this dish. I promise it is wonderful and way too easy to prepare! It's so light and healthy, and all of the flavors taste amazing when mixed together. I promise you won't be disappointed - I know my family wasn't!

(PS: This recipe is a really good way to use all of those fresh herbs that you have growing like wildfire in your garden!)

Prawn Diavolo with Lemon Parmesan Pasta

1 lb. freshwater prawns, peeled
1 to 2 teaspoons salt (Kosher salt if you have it)
1 to 2 teaspoons dried crushed red pepper flakes
3 tablespoons olive oil, plus 1-2 tablespoons
1 medium onion, finely chopped
1 (14 ½ oz.) can diced tomatoes
1 cup dry white wine (or chicken broth)
4 cloves garlic, chopped
¼ teaspoon dried oregano leaves, crushed
3 tablespoons chopped flat leaf parsley (or 1 tablespoon dried)
3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

Toss the prawns in a medium bowl with salt and red pepper flakes. (Remember that prawns are freshwater and have very low sodium. Adjust salt to taste.) Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add the prawns and sauté for several minutes, turn, and continue cooking until just cooked through. Transfer the prawns to a plate and set aside.

Add the onion to the same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent or about 5 minutes. Add the tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil, and oregano. Simmer until the sauce is reduced and thickened slightly or about 10 minutes. Return the prawns and any juice to the tomato mixture and toss. Cook for a minute so that the flavors blend. Add more salt to taste. Serve over plain pasta or lemon pasta.


Lemon Parmesan Pasta

1 lb. pasta (we used Dreamfield’s low-carb spaghetti)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
½ cup fresh lemon juice
1 tablespoon lemon zest
Salt and freshly ground pepper
1/3 cup chopped fresh basil leaves (or 2 to 3 tablespoons dried)

Cook the pasta in salted water until tender but still firm. Meanwhile, whisk the oil, cheese and lemon juice to blend.

Drain the pasta reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce. If it is needed, add a little of the reserved liquid. (We did not need any liquid with the low-carb pasta and sauce. Refrigerate the liquid and use it to add moisture when reheating leftovers.) Season with salt and pepper.