Spaghetti Aglio e Olio with Pepperoncino Spot Prawns

Written by Jennifer Schell

This delicious pasta dish celebrates our west coast’s seafood darling, spot prawns.
These sweet local prawns are a reasonably new rockstar on the culinary scene, due
almost exclusively to the Spot Prawn Festival spearheaded by fisherman Steve Johansen
and chef Rob Clark almost a decade ago. The spicy, fun nature of this dish reflects the
personality of its creator, Peter Zambri! Serves 4


Featured ingredient:
Finest at Sea Spotted Prawns

6 Tbsp unsalted butter
6 Tbsp extra virgin olive oil
10 cloves garlic, cut into thick pieces
*important: thickly sliced garlic will
go brown but not burn
½ tsp chili flakes
1 jalapeño pepper, cut into medium thick rings
sea salt and pepper
16 large, fresh, unpeeled spot prawns with
heads on (very important to be fresh, not
peeled, and head on as this is where the
sauce’s flavor comes from!)
4 Tbsp fresh parsley, chopped
1–500 g package of good spaghetti
4 Tbsp breadcrumbs
4 Tbsp Parmigiano cheese, grated

Bring a large pot of salted water to a boil for the pasta.

Choose a heavy-bottomed pan that will snugly fit all of the spot prawns so they are
not piled on top of each other. Gently melt the butter and oil. Put the garlic, chili flakes,
and pepper rings in the oil and lightly season with salt and pepper. Now arrange the
spot prawns in the pan and generously season the top with more salt, pepper, and the
chopped parsley. Note: you will only be flipping the spot prawns once.

Drop your pasta into the pot and cook according to the time on the package. When
there is 7 minutes left, start the prawns on high heat. When the garlic starts to turn golden,
the peppers are softening, and the spot prawns are starting to turn red, it is time to turn them
one by one onto the uncooked side. Lower the heat to half and gently finish the prawns.

By this time the spaghetti should be al dente and perfect. Try a noodle to ensure it
is cooked properly.

Set out four nice hot bowls and sprinkle the breadcrumbs and grated cheese in the
bottom of the bowls. Quickly portion out four plates of drained hot spaghetti and put
four hot spot prawns on each bowl of hot pasta. Equally divide the reserved oil, butter,
peppers, and garlic over the prawns and into the pasta. Enjoy!

Drink Pairing:

2013 Blue Grouse Winery Ortega

A cross between Muller-Thurgau and Siegerrebe, Ortega is the
region’s staple grape variety. It is clear and bright with a bouquet
of apple, stone fruit, and almond. A light-medium wine balanced
with a refreshing acidity and flavours of tangerine, white peach, and
citrus round out the palate.

Blue Grouse Winery
2182 Lakeside Road, Duncan, BC

TWITTER: @bluegrousewines
FB: bluegrousewines


Peter Zambri | Zambri’s Restaurant
820 Yates Street, Victoria BC

TWITTER: @zambrisvictoria
FB: ZambrisVictoria


Alec Fraumeni | Finest at Sea
27 Erie Street, Victoria, BC

TWITTER: @finestatseavic
FB: Finest-At-Sea-Seafood-Boutique-Victoria

This recipe was taken from the cookbook The Butcher, The Baker, The Wine & Cheese Maker by The Sea available at Amazon, Chapters and Cooking stores near you.

Jennifer Schell ( see bio above )

TouchWood Editions


Facebook Comments

About the author

Jennifer Schell

Jennifer Schell is a food and wine writer, columnist, and editor of BC Food and Wine Trails Magazine. She is the author of two cookbooks based on British Columbia's most popular food destinations: The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan, is a Canadian bestseller and has won numerous international awards and The Butcher, the Baker, the Wine and Cheese Maker by the Sea. She divides her time between Edmonton, AB, and the Okanagan Valley.