Creamy Prawn & Chorizo Orecchiette for Dinner
with Coconut & White Chocolate Brownies for Dessert
Bite-sized orecchiette pasta combines with sweet cherry tomatoes, smokey chorizo and meaty prawns to create a meal that feels a bit fancy. Add the pangrattato for crunch, the chilli for some heat, and dinner is complete. Then, finish the night off with some white chocolate and coconut brownies for an indulgent dessert.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
cherry tomatoes
½
lemon
1 bag
parsley
2 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 pinch
chilli flakes
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
prawns
(Contains: Crustaceans;)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
chocolate brownie mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)
1 packet
shredded coconut
(Contains: Sulphites;)
1 packet
thickened cream
(Contains: Milk;)
1 packet
vanilla-flavoured syrup
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Place the cherry 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 the lemon to get a good pinch, then slice into wedges. Finely chop the parsley and garlic. Roughly chop the mild chorizo.
While the tomatoes are roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the 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 the 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 the 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 the frying pan to a medium-high heat. Cook the chorizo, turning occasionally, until almost golden, 4 minutes. Add the prawn cutlet and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium heat, then cook the butter and garlic until fragrant, 1 minute. Add the 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 the 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.
