Frank's Recipes! Prawns and Cappelini

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Prawns and Cappelini

1 to 1 1/2 pounds of fresh, unfrozen jumbo prawns, peeled and deveined, and butterflied.
1 pound of cappelini (angel hair) pasta, cooked and drained
1 pint heavy cream
3/4 cup chicken stock, vegetable stock, or fish stock
1/2 cup fresh parmesan, grated (if you can find Reggiano, it's worth it!)
2 tablespoon minced shallots
2 tablespoon minced garlic (or more, to taste)
2 tablespoon minced green onion
juice of one lemon
black pepper, freshly ground
olive oil
onion powder

In a large flat bottomed skillet, or fried chicken pan, heat a drizzle of olive oil, enough to coat the bottom. Add to this the shrimp, split side first, so that when they are done you can "stand" them with the tail up. Add onion, garlic, and shallots, cook 1 minute, then add lemon and stock. Reduce heat. By now the prawns should be pink, remove from pan to separate warm plate, and keep nearby. To pan add cream, parmesan, about 1-2 tablespoon onion powder, and fresh ground black pepper. After about a minute, taste for seasoning. Remove from heat and toss with prawns, and then pasta. Plate, standing the sauce coated prawns around the pasta, tails up for easy eating. Drizzle with extra sauce from the pan.