Source:

Mike Hoyt, Italian Cottage, Bend, Oregon

Serves/Makes:1

Ingredients

• 5 Tiger Prawns (16-24 count)
• 1/2 lemon, juice only
• 1 tbsp (15 ml) pesto
• 1 tbsp (15 ml) dijon mustard
• 1 tsp (5 ml) capers
• 1/2 tbsp (7 ml) minced garlic
• 1/2 tomato, cut into large pieces
• 1 tbsp (15 ml) olive oil
• 1/2 tsp (2 ml) coarse grind black pepper
• 1/2 tsp (2 ml) cracked red pepper
• 1 cup (225 ml) heavy cream
• cooked pasta

Preparation

• Heat olive oil in skillet.
• Saute prawns till done on one side.
• Flip prawns and add lemon juice, garlic, tomatoes, pepper, pesto, dijon, and capers; saute for about one minute.
• Add heavy cream; heat gently and let thicken.
• Serve over pasta of your choice.

Comments

This is a dish we serve in the restaraunt where I work. Many lovers of seafood will enjoy this recipe.