Ingredients
1 1/2 tablespoons paprika
1 tablespoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Zest and juice of one lemon
8 garlic cloves, cut in half
2 pounds large prawns, deveined, shelled, tail on
1/2 cup olive oil
4 tablespoons butter melted
Cherub tomatoes
Asparagus tips
Red onion sliced thinly
Fresh parmesan for garnish
Fresh minced parsley & basil for garnish
Instructions
Preheat oven to 400*
In a large bowl, mix the dry seasonings. Add the prawns and toss to coat in the spices. Add the olive oil, butter, lemon juice and zest. Toss and coat the prawns well.
On a sheet pan place the prawns, tomatoes, asparagus tips, garlic & red onion. Bake in preheated oven approximately 12 minutes until shrimp turns pink.
Place shrimp and sauce over your favorite pasta or zucchini noodles. Garnish with a lemon slice, fresh basil & parsley and grated parmesan cheese.
I used the Seggiano Organic Pasta from Tuscany, made with organic flour. Some of you who have experience problems with the pasta’s in the US, but do not experience problems with pasta in Italy may want to give this a try. You can purchase the pasta at Whole Foods.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Entree
- Method: Baking
- Cuisine: Italian