Prawns over zucchini noodle pasta with focaccia bread crumbs
24 prawns, washed and deveined
2 cups whipping cream
4 cloves garlic, chopped
1 tablespoon dried dill
1/4 cup white wine
1 sprig fresh dill
5 cups focaccia bread cubed
1 lemon, juiced
1 tablespoon lemon zest
2 tablespoons Parmesan cheese
4 tablespoons olive oil divided in half
Salt and pepper to taste
For the bread crumbs, preheat the oven to 325°. In a mixing bowl, add the cubed focaccia bread and 2 tablespoons of the olive oil.
Transfer to a baking sheet lined with parchment paper and bake until toasted about 15-20 minutes; halfway through, toss the focaccia to ensure all sides are golden. Remove from the oven and cool.
Once the focaccia has cooled, transfer to a food processor or blender and pulse until the cubes start to become crumb size.
Transfer the crumbs to a mixing bowl and combine with the lemon zest and Parmesan cheese. Set aside for garnishing. Can be made the night before and stored in an air-tight container.
For the zucchini noodles, I recommend using a spiral slicer. Attach the washed zucchini to the machine and crank the handle. If you do not have a spiral slicer, use a vegetable peeler and slice the zucchini in long strips then slice to desired pasta thickness.
In a large sauté pan over medium heat, add the remaining 2 tablespoons of olive oil and garlic followed by the prawns. Sauté until the garlic is golden.
Deglaze the pan with white wine. Once the wine has been absorbed, add the dried dill and cream. Reduce heat to low, simmer the sauce for about 15-20 minutes stirring occasionally until the sauce has thickened.
Season with salt and pepper.
Toss the raw prepared zucchini noodles in the sauce until just coated.
Transfer to serving dish and sprinkle with bread crumbs, lemon juice and fresh dill.
Lombardo's Pizzeria shares recipes for pizza, pasta and salad dressing
After three decades on the Drive, it’s fair to say that Lombardo’s Pizzeria has become a local institution. Celebrating their 30th anniversary this year, the restaurant is owned and operated by Patti Lombardo and her three daughters: Elizabeth is the manager, Giulia is the head chef and Sonia helps with front of house, bartending and marketing.
While food trends have obviously come and gone over the years, the menu at Lombardo’s has stayed remarkably consistent. Chef Giulia shares some of the most popular picks from the restaurant, including the newly added Zucchini Noodle Pasta with Prawns (she recommends spot prawns when in season), and the perennial customer favourite, Verde Salad Dressing, which has been on the menu since 1986.
Safeeya is a graduate of BCIT's Broadcast Journalism program, and loves writing about all things fashion, pop culture and lifestyle. A professional dancer for over 10 years, she also finds joy in travelling, baking, Beyoncé, and exploring Vancouver with her camera and dog.