Hot, hot, hot pan. The hotter the better, to the point where the smoke alarms are going off.
Coat the bottom of the pan with olive oil, throw in a scoop of roasted garlic and minced shallots. Sizzle until evenly coated on the bottom of the pan. Throw in the 1 lb. cleaned prawns with tails removed, lemon juice, balsamic vinegar (or wine) salt and pepper, cook until slightly crispy.
Toss in about a 1/2 cup marinara cook until sauce is evenly coated on the prawns. Take 1/4 cup frozen peas and toss.
Serve on cooked seasoned pasta. Top off with fresh parm and a bit of chopped Italian parsley.
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