Creamy Prawn & Chorizo Orecchiette
with Lemon, Herb & Chilli Pangrattato
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 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Parsley
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Baby Spinach Leaves
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
2
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Snacking Tomatoes
1
Lemon
1 sachet
Chilli Flakes
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes. • Meanwhile, bring a large saucepan of salted water to the boil. • Zest lemon to get a good pinch, then slice into wedges. • Finely chop parsley and garlic. • Roughly chop mild chorizo.
• While the tomatoes are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. • Add lemon zest, parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season to taste, then transfer to a small bowl.
• Cook orecchiette in the boiling water until just 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain orecchiette and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, return frying pan to medium-high heat. Cook chorizo, turning occasionally, until almost golden, 4 minutes. • Add tail-on prawns and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium heat, then cook the butter and garlic until fragrant, 1 minute. Add light cooking cream, chicken style stock powder and baby spinach leaves. Cook until the sauce is thickened and the spinach is wilted, 2-3 minutes. • Add orecchiette, roasted cherry tomatoes, chorizo and prawns and a squeeze of lemon juice. Toss to combine. Season to taste.
TIP: Add a dash of pasta water to loosen the sauce if it's too thick!
• Divide the creamy prawn and chorizo orecchiette between bowls. • Top with the lemon, herb and chilli pangrattato. Serve with any remaining lemon wedges. Enjoy!
