Creamy Lemon Prawn Orecchiette
with Apple Salad
Before you put prawn pasta in the too hard basket, give this recipe a go. It comes together in four simple steps, with an elegant end-result that's good enough for guests. A double dose of lemon from the zest and the juice really brightens the cream sauce, with the juice also working to tenderise the juicy prawns.
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Ingredients
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
kale
2 clove
garlic
½
apple
½
lemon
1 packet
prawns
(Contains Crustacean;)
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 bag
mixed salad leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Half-fill a large saucepan with the boiled water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • Zest lemon to get a pinch, then slice into wedges. • Thinly slice apple (see ingredients) into wedges. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, the salt, reserved pasta water and the lemon zest. Cook until slightly thickened, 1-2 minutes. • Stir in cooked orecchiette, kale, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.
• In a medium bowl, combine mixed salad leaves, apple and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide creamy lemon prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Serve with apple salad and any remaining lemon wedges. Enjoy!
