#Rinuccini25 | @RinucciniKK
A few weeks ago The Sunday Business Post featured this Rinuccini recipe; ‘Spaghetti con Gamberoni’ in their magazine. A light and summery dish with fresh water prawns from Kilmore Quay and a hint of chilli to finish!
This dish is a Cavaliere family favourite that has consistently made an appearance on the Rinuccini menu for the past 25 years! Chef Antonio loves the combination of classic Italian dishes with the very best of fresh Irish local ingredients.
The twice-weekly trips to Kilmore Quay are amongst the highlights of their week to source the freshest fish and seafood and find little gems like these fresh water prawns.
We hope you enjoy trying it out – Let us know how your culinary creations turn out.
25 ml Extra Virgin Olive Oil
200 g raw peeled Kilmore Quay fresh prawns
2 large garlic clove, crushed
1/2 fresh chilli very finely chopped
100 ml white wine
Squeeze lemon juice
A handful flat-leaf parsley, roughly chopped
400 g Fresh spaghetti
Heat the olive oil in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour.
Add the garlic and chilli and sizzle for a further 1 min, splash in the wine and then bring to the boil.
Season to taste with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
In a large pan of boiling, salted water, add the pasta and bring to the boil, after 30 seconds quickly strain and put into a large bowl and toss through the prawns sauce.
Divide the pasta between 4 bowls, pour over any extra sauce and serve straight away.