by Jason Roberts
1/3 cup extra virgin olive oil (we recommend Koroneiki)
6 garlic cloves, thinly sliced
1 tablespoon fennel seeds
1 tsp dried red chili flakes
1 tsp finely grated lemon zest
10 large green shrimp, peeled, deveined, tails intact
½ cup white wine
2 Tablespoons Extra Virgin Olive Oil (We recommend Koroneiki or Nothin’ But Olives Classic)
1 large bunch arugula, stems trimmed, leaves shredded
Cook the linguine in a large pot of boiling salted water, according to packet instructions or until al dente. (approximately 10 – 12minutes) Drain well and return to pan.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic, fennel seeds, and chili flakes, cook stirring for 30 seconds or until aromatic. Add in the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, lemon zest and simmer until reduced by half.
Add in the oil and remove from heat.
Toss the prawns and sauce through the hot pasta along with the shredded arugula leaves