If you live in Thunder Bay and haven’t tried Big Lake Pasta you should track some down at your earliest convenience. This pasta dish could probably be made with any pasta, but the Saffron Campanelle really did give it an extra something special.
Speaking of special, you may have noticed a real lack of fish and seafood posts from me on this blog. That’s because when I make them, it’s only as something special for my husband or company that I really love as I have a fairly severe allergy to them. Full disclosure, I was told that the shrimp were really good, but I didn’t (and can’t) actually taste them myself. I have the feeling that three of these large prawns would have been a fine serving, but since it’s a special treat, hubby got all six. Obviously this isn’t vegetarian if you use shrimp, but I ate it without and didn’t feel like I was missing anything.
Serves: 4 (though you would need more shrimp for 4 people, there is enough pasta and sauce for 4)
Time: about 1 hour including simmering time for sauce
You will need:
- 1 medium/large onion diced
- 4 cloves garlic minced or pressed
- 2 tbsp olive or canola oil
- 1 dried chili pepper or about 1/2-1tsp of chili flakes
- 2 cups of white wine (preferably dry, preferably Chardonnay)
- 1 can of San Marzano tomatoes
- 1 tbsp paprika
- salt and pepper to taste
- a few tbsp fresh flat leaf parsley, roughly chopped for garnish
- wedges of fresh lemon
- 350g fresh pasta, preferably Big Lake Saffron Campanelle
For the shrimps – I used tiger prawns and serving size will depend on the size of your shrimp!
I used this amount of butter/spice mixture for 6 large tiger prawns (probably 2 servings)
- 2 tbsp melted butter
- 1 large clove of garlic minced or pressed
- 1 tsp paprika
- 1 tsp minced flat leaf parsley
In a large pot over medium heat, add about 2 tbsp olive or canola oil. Add the onion to this and stir around for about 10 minutes until softened and translucent. Add the garlic and chili pepper and stir for about 1-2 minutes until fragrant. Add 2 cups of white wine, slowly at first to scrape up any browned bits from the pan. Then add the can of tomatoes and paprika. Allow to simmer for about 45min to 1hr. Taste after simmering for a while, and add salt and pepper to taste.
While sauce is simmering, prep the butter mixture for the shrimp. Rinse and clean shrimp if necessary and slide onto bamboo skewers. Baste with butter sauce before putting on BBQ, and if you have enough, one more time when you flip them over.
The shrimp will take less than 10 minutes on the bbq, so when you are ready to put your pasta in the boiling water that would be the time to put them on.
Serve with a sprinkle of fresh chopped herbs (parsley or basil) and squeeze a wedge of lemon over just before serving.