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Order ahead! No deliveries on Friday, July 3rd in observation of Independence Day
Order ahead! No deliveries on Friday, July 3rd in observation of Independence Day

Cappellini with Gambero Rosso Prawns

May 7, 2026 By: Browne Trading Company
Cappellini with Gambero Rosso Prawns

Time: 40 minutes

This buttery cappellini showcases the exceptional flavor of Gambero Rosso prawns, one of the Mediterranean’s most prized seafood delicacies. Harvested from the deep waters off the Italian coast, these vivid ruby-red prawns are celebrated for their naturally sweet, rich flavor and delicate texture. Tossed with garlic, butter, olive oil, and a touch of lemon, the pasta allows the prawns’ clean, refined character to shine in a simple yet luxurious preparation.

INGREDIENTS

Yield: 4 portions

  • 900g medium Gambero Rosso prawns, peeled
  • 1 pound cappellini
  • 8 oz unsalted butter
  • 2 tbsp Italian parsley, chiffonade
  • 1 tbsp lemon juice, or to taste
  • 1 tbsp sea salt
  • 2 garlic cloves
  • 2 tbsp extra virgin olive oil

PREPARATION

Step 1

Bring a large pot of water to boil and cook pasta to about half-done.

Step 2

Simultaneously, heat a large sauté pan over medium heat. Once up to temperature, add the olive oil.

Step 3

Microplane the garlic directly into the pan and cook until lightly golden and fragrant.

Step 4

Remove the blanched pasta from its pot and add it to the sauté pan. Add enough pasta water to form a light sauce in the pan.

Step 5

Add all the butter to the sauté pan and cook until pasta is al dente.

Step 6

Gently fold in the cleaned prawn tails. Poach prawns gently in the butter-pasta sauce until just cooked through.

Step 7

Plate the pasta, top with the prawn tails, and finish with lemon, parsley, and sea salt to taste.

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