During these crazy times, making a home-cooked meal can be cathartic. But if you're like me, you can find yourself in a rut, making the same things over and over again. That's why I enlisted the help of my chef friends from all over the Seattle area. I got each one to send me an easy-to-follow recipe folks can make at home using pantry staples or ingredients that are usually readily available at your local grocery store. It's a weekly series we're calling Cooking In. Interested in other recipes? We've also tried making Tilth's roasted asparagus with poached eggs, mushrooms and buttered breadcrumbs, Ba Sa's scrumptious shrimp toast, John Sundstrom's delectable rhubarb crisp, the Woodmark Hotel's signature granola, Ethan Stowell's famous rigatoni and Spark Pizza's incredible, yup, you guessed it, pizza.
It seems like everyone is on the hunt for quick, easy weeknight meals. Luckily, my friends at Gravy on Vashon Island came through with a light, flavorful pasta dish, Fettuccine with Prawns and Meyer Lemon, that comes together fast. How fast? I tried to complete the whole dish, start to finish, in under 20 minutes. Spoiler alert: I didn't quite make it. Still, this recipe requires minimal prep while maximizing flavor.
If you live on Vashon, or you're planning a day trip, consider making a pit-stop at Gravy to grab takeout. Husband and wife Dre Neeley and Pepa Brower opened the restaurant back in 2016 serving seasonal American cuisine with French and Southern influences. It quickly became one of Vashon Island's must-visit restaurants. Now, they've created a chef's co-op, bringing in guest chefs to collaborate and pay tribute to Dre's style of cooking. The first is Aaron Willis, who incorporated Balinese flavors into the menu last weekend. Aaron will be with Gravy all summer and Dre and Pepa will introduce other chefs as well. Currently, Gravy offers takeout 3 days per week. Click here to check out their latest takeout menus.
Fettuccine with Prawns & Meyer Lemon
- 1/2 pound prawns (Author's note: I couldn't find fresh prawns, so I used shrimp for this recipe.)
- 1 Meyer lemon, juice & zest
- 1 medium shallot, minced
- Garlic, minced
- 1/2 cup Italian parsley, rough chop
- Fresh spinach or any greens of your choice
- 1/4 cup white wine
- Olive Oil (Author's Note: I used 1/4 cup of olive oil for the marinade)
- 2 Tbls butter
- Kosher salt
- Fresh ground black pepper
- Chili flake
- 1/2 box fettuccine, cooked in salted water
- 1/4 cup pasta water
- Parmesan cheese (optional)
- Slice prawns in half length-wise.
- Marinate prawns in a bowl with olive oil, white wine, chili flake, shallots, garlic, lemon juice & zest, salt and pepper.
- Cook pasta according to package instructions. Before draining reserve 1/4 cup of pasta water.
- Cook prawns for 3 to 4 minutes.
- Add butter, pasta and pasta water to pan. Cook until thickened.
- Remove pan from heat. Add greens & parsley. Toss to combine.
- Finish with Parmesan if desired.