Tonight's meal started with these large wild white prawns I found at the store. They looked so good, I had to buy them. Then from there I decided to fall back on an old favorite... a tomato sauce pasta.
14.5 oz can of crushed fire roasted tomatoes
4 Mario's Natural Italian sausage links, casings removed
1/2 Sweet onion, finely diced
2 Garlic Cloves, finely minced
2 Tbsp olive oil
4 Tbsp heavy cream
1/3 cup fresh basil, roughly torn or chopped
8 Large, head on, wild white prawns, rinsed and dried, veins removed
2 Garlic cloves, crushed and roughly chopped
2 Tbsp butter
In large rimmed pan, heat olive oil over medium high heat and sauté sausage until browned, breaking the links apart into small pieces. Then add the onions and garlic and sauté until onions are translucent. Add the tomatoes and bring to a boil. Turn heat down to medium low and simmer for 5-7. Add in the heavy cream and simmer for another few minutes. Keep warm until ready to use.
For the prawns, melt the butter in a small pan. Add in the garlic and heat until fragrant. Place prawns onto a rimmed baking sheet, roasting pan, or cast iron skillet. Lay shrimp in the pan and coat them with the butter and garlic. Turn the broiler on in the oven and set the rack close to the top of the oven. Roast the shrimp under the broiler for a minute or two a side.
Cook spaghetti. Toss spaghetti with sauce and add the fresh basil at the same time. Serve with prawns on top.