Here is a dish that will bring fireworks to your taste buds, just in time for the Fourth of July. I have been meaning to make this dish for you, but sadly I keep pushing it down the list. Well, tonight is the night and I am doing it. I used Chef John’s recipe as a base, of course adjusting it for a single diner and tweaking it with part of the recipe from America’s Test Kitchen. The combination of the Chef John’s simplicity and ATK’s flavor boosting technique take this dish to new heights. The lip-smacking tingle of heat from the pepper, the slight smokiness from the paprika (my idea!), the sweetness from the tomatoes, the brightness from the parsley and basil, and the brininess from the prawns are all captured and blended wonderfully together. I can say this… I am sad I did not make this sooner! I will add this one to my regular rotation and even to the ‘guest meals’ list! Give it a try, I bet you will agree!

Peel and devein thawed prawns, placing in a bowl and reserving the shells. Add the 1 tablespoon of olive oil, red pepper flakes, and salt to the prawns, toss to coat.

Cover and refrigerate for 20 minutes. Strain the tomato juice from the diced tomatoes, reserving the juice.

Heat a large skillet over High/Medium-High heat. Add vegetable oil and shells, cooking until deeply colored and very fragrant, approximately 5 minutes.

Add 1/2 cup of wine and deglaze the pan, reducing to a couple tablespoons of sauce, approximately 3 minutes.

Add the tomato juice and cook until reduced by over half, approximately 3 minutes.

Strain the stock to remove the cooked shells.

Discard the shells and set aside the shell stock. Clean the pan (so as not to burn the tomato residue!) and place over High/Medium-High heat. Add the prawns and seasoned oil to the pan. Cook prawns on 1 side approximately 1 – 2 minutes until bright pink and slightly crispy on edges.

Turn and cook the same on the other side, remove to a plate or bowl using a slotted spoon. If the pan is dry, add remaining olive oil.  Add the onion and cook until slightly browned, approximately 3 – 5 minutes.

Add garlic and tomato paste, cooking until fragrant, approximately 30 seconds.

Add white wine and stir to dissolve any browned bits stuck to the pan. Add oregano and smoked paprika, stirring to distribute. Add the previously prepared shell stock and tomatoes and cook over Medium/Medium-Low heat until slightly reduced and thickened, approximately 5 minutes.

Add the prawns and toss to coat and reheat, approximately 2 minutes.

Add the parsley and basil, stirring to combine and distribute.

Add pasta water to thin slightly before serving. Taste and adjust seasoning as desired. Serve over cooked pasta and garnish with reserved basil and parsley.

Enjoy!

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