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Fiery Prawns alla Contadina
A fiery Italian prawn dish with artichoke hearts and spinach, finished with oregano, chili flakes and pecorino romano, served over polenta.
Ingredients
Instructions
Season the prawns and saute them over medium-high heat until well browned, about 6 minutes.
Add the artichoke hearts and spinach, cooking until softened, about 5 minutes.
Stir in the oregano, chili flakes, pecorino romano and extra virgin olive oil for 2 minutes.
Cook the polenta separately, stirring until thickened.
Let the prawns simmer gently for about 7 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
