Creamy Prawn & Chorizo Orecchiette
with Lemon, Herb & Chilli Pangrattato
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 (until dessert, that is!).
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(s)
snacking 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 sachet
chilli flakes
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
prawns
(Contains Crustacean;)
1 packet
thickened cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat the 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 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 medium-high heat. Cook chorizo, turning occasionally, until almost golden, 4 minutes. • Add prawns 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 thickened cream, chicken-style stock powder and baby spinach leaves. Cook, stirring, until the sauce has thickened and spinach has wilted, 2-3 minutes. • Add orecchiette, roasted snacking 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!
