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cactus club spaghetti portofino recipe

Cactus Club Spaghetti Portofino Recipe

A light tomato white wine pasta with tender prawns, savory mushrooms, and crispy buttery breadcrumbs inspired by the famous restaurant dish.
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Prep Time 20 minutes
Cook Time 24 minutes
5 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Prawns
  • 225 g Spaghettini About ½ lb
  • 8–10 large Prawns Peeled and deveined
  • 3 tablespoons Butter Divided use
  • 2 cloves Garlic Minced
  • 1 small Shallot Finely chopped
For the Sauce
  • 1 can 14 oz Diced or stewed tomatoes
  • ½ cup Dry white wine
  • ¼ cup Chicken stock
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried sage
  • 1 teaspoon Chili flakes Adjust to taste
  • ¼ cup Fresh basil Chopped
  • 1 tablespoon Lemon juice Or to taste
  • Salt To taste
  • Black pepper To taste
For the Buttery Breadcrumb Topping
  • ½ cup Panko breadcrumbs
  • 1 tablespoon Butter For toasting
  • 1 teaspoon Paprika or cayenne
  • ¼ cup Grated Parmesan
  • 1–2 tablespoons Fresh parsley Chopped

Equipment

  • Large pot (for pasta)
  • Large skillet or sauté pan
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghettini until al dente. Reserve 1 cup pasta water before draining.
  2. In a skillet, melt 1 tablespoon butter. Add panko and paprika. Toast until golden brown. Remove and set aside.
  3. In the same skillet, melt remaining butter. Add garlic and shallot. Cook until fragrant.
  4. Add prawns and cook 2–3 minutes per side until pink. Remove and set aside.
  5. Pour in white wine and chicken stock. Simmer until reduced by half.
  6. Add tomatoes, dried herbs, chili flakes, salt, and pepper. Simmer 8–10 minutes until slightly thickened.
  7. Add drained pasta to the sauce. Toss well. Add reserved pasta water gradually until sauce coats pasta smoothly.
  8. Return prawns to the skillet. Stir in fresh basil and lemon juice. Adjust seasoning.
  9. Plate pasta and top with toasted breadcrumbs, Parmesan, and fresh parsley. Serve warm.

Notes

  • Do not overcook prawns to avoid rubbery texture.
  • Let wine reduce properly for deeper flavor.
  • Save pasta water to create a glossy sauce.
  • Add fresh basil at the end for brighter flavor.
  • Store leftovers in an airtight container up to 3 days.