Pasta con langostinos, ajo y tomatillo

Ingredientes

• 1/2 pound tomatillos, husked and rinsed to remove stickiness
• 1 small onion, chopped into large pieces
• 6 cloves garlic
• 2 tablespoons olive oil, divided
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 14 ounces spaghetti
• 1/2 cup cilantro
• 1/3 cup heavy whipping cream
• 10 ounces prawns, thawed if frozen
• 1/2 cup crumbled cotija cheese
• 2 lime wedges

Preparación

1. 1

   Preheat the oven to 425 F.

2. 2

   Place tomatillos, onions, and garlic on a foil-lined baking sheet.

3. 3

   Drizzle with 1 tablespoon of olive oil and season to taste with salt and pepper.

4. 4

   Place the baking sheet in the oven and roast for 30 minutes or until the vegetables are soft and lightly browned.

5. 5

   Meanwhile, bring a pot of generously salted water to a boil.

6. 6

   Add the spaghetti to the salted water and cook until al dente, according to package instructions.

7. 7

   Drain the pasta, reserving some of the pasta water.

8. 8

   Once the veggies are done roasting, remove them from the oven and cool slightly.

9. 9

   Place the cilantro in a food processor and top with the roasted tomatillos, onions, and garlic.

10. 10

    Blend until smooth.

11. 11

    Pour the tomatillo sauce into a saucepan. Add the cream and salt and pepper to taste. Simmer over low heat.

12. 12

    In a saute pan, heat the remaining 1 tablespoon of olive oil over medium heat.

13. 13

    Add the prawns and cook briefly until mostly pink.

14. 14

    Pour the sauce over the prawns and stir.

15. 15

    Add the spaghetti, changing to a larger pan if necessary. Stir and cook for 1 minute or so, adding reserved pasta water as necessary to thin the sauce.

16. 16

    When the pasta reaches the desired temperature, remove it from the heat and top with the cotija.

17. 17

    Squeeze the lime wedges over the pasta and serve.