Dishes with fish are always hard to prepare, especially if you don’t use fresh ingredients. Back in Italy it was definitely easier to find pescherie (fish shops). Now that I live abroad it’s a completely different story. So whenever I have the chance to go back home, I buy (or my mom does) a “container” (yes, a lot!) of fresh fish, which I can nicely freeze and have it at my disposal.
This time I found a pack of gigantic argentine prawn. These big red shellfishes are so tasty that you could just grill them, put lemon juice on top, and still have an amazing result.
But today we are not grilling! Instead, I want to teach you an easy way to turn a pasta dish into something magical. I came up with this idea while I was riding my bike back from work. Does it ever happen to you? Randomly thinking about what you have in the fridge or freezer, fantasizing with food combination and suddenly thinking: “Gosh, that sounds delicious!”. Come on, I can’t be the only crazy one!
Back to the recipe, the magic ingredient for this plate is pistachio. Pistachios are crunchy and have a peculiar taste. Prawns are softer and their strong taste combined with pistachios create an explosion of flavors. This recipe is simple, but remember: the quality of your ingredients will make a giant difference in the final result, so don’t buy cheap goods.
Now that your sauce is ready, weight your pasta and boil some water. For this recipe I suggest to use spaghetti, but you can use other types of pasta.
If you love lemon, you can squeeze some more lemon on top and have a creamier sauce. For a better result, I don’t recommend to put cheese on the top, as it might destroy the flavors. Accompany your pasta with a glass of great white wine. Buon appetito!