Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 2 cans (3.75 oz each) sardines in olive oil, drained
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 1/4 cup dry white wine or seafood broth
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil and 2 tbsp of reserved sardine oil in a skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 60–90 seconds until fragrant and translucent.
  2. Increase heat to medium-high. Add the prawns in a single layer and sear for 2 minutes per side until opaque pink and slightly golden. Remove prawns from the pan and set aside.
  3. Lower heat to medium. Gently add the drained sardine fillets and sauté for 2 minutes, breaking them into large chunks with a spatula until edges are slightly crisp.
  4. Pour in the white wine (or broth) and lemon juice. Scrape the bottom of the pan to release the fond and simmer for 2 minutes until the liquid is reduced by half.
  5. Fold the seared prawns and lemon zest back into the pan. Toss for 30 seconds to coat and finish with chopped parsley.