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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 bag
kale
2 clove
garlic
½
apple
½
lemon
1 packet
prawns
(Contains: Crustaceans;)
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
(Contains: Milk;)
1 drizzle
red wine vinegar
Utensils
Cooking Steps
• 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!
