Rating
Tantillo Recipes
 2 oz Tantillo California Extra Virgin Olive Oil
 7 full Shrimp
 1 cup bucatini pasta
 1 lemon -halved (juice one half, cut the other half into wedges)
 1 rosemary skewer
 Splash of white wine
 Sea Salt to taste
 1 tsp. fresh black pepper
 1/2 cup Arugula
 2 tbsp. toasted bread crumbs
1

Heat pan with 1 oz Tantillo California Extra Virgin Olive Oil, cook prawns on both sides until crispy, about 3 minutes each and set aside.

2

Separately, prepare pasta according to directions on packet, until al dente.

3

Heat a pan up with lemon juice, rosemary, remaining Tantillo California Extra Virgin Olive Oil, white wine, sea salt, black pepper and arugula.

4

Stir in cooked pasta, with about 3 spoonful’s of pasta water, and cooked prawns.

5

Garnish with lemon wedges and bread crumbs. Buon Appetito!

Ingredients

 2 oz Tantillo California Extra Virgin Olive Oil
 7 full Shrimp
 1 cup bucatini pasta
 1 lemon -halved (juice one half, cut the other half into wedges)
 1 rosemary skewer
 Splash of white wine
 Sea Salt to taste
 1 tsp. fresh black pepper
 1/2 cup Arugula
 2 tbsp. toasted bread crumbs

Directions

1

Heat pan with 1 oz Tantillo California Extra Virgin Olive Oil, cook prawns on both sides until crispy, about 3 minutes each and set aside.

2

Separately, prepare pasta according to directions on packet, until al dente.

3

Heat a pan up with lemon juice, rosemary, remaining Tantillo California Extra Virgin Olive Oil, white wine, sea salt, black pepper and arugula.

4

Stir in cooked pasta, with about 3 spoonful’s of pasta water, and cooked prawns.

5

Garnish with lemon wedges and bread crumbs. Buon Appetito!

Prawn Pasta