One-Pot Prawn & Olive Orecchiette
with Parmesan & Cucumber Salad- Crustaceans
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Comfort meets convenience in this one-pot wonder, where tender prawn simmers directly in the sauce to soak up maximum flavour. The rich tomato orecchiette is studded with salty kalamata olives and melted cheese, while a crisp cucumber and tomato salad adds a fresh finish to this hearty meal.
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Cucumber
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Kalamata Olives
1 packet
Orecchiette
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1
Tomato
1
Gourmet Leaf Mix
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the prawns, add butter, diced tomatoes with garlic & onion, chicken stock powder, garlic & herb seasoning, brown sugar and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). • Stir through orecchiette, then bring to the boil. • Reduce heat to medium and cover with lid. Cook, stirring occasionally, until pasta is 'al dente', 9-10 minutes. TIP: keeping saucepan covered helps steam to cook pasta!
• Meanwhile, roughly chop tomato and cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Just before serving, add mixed salad leaves, cucumber and tomato and toss to coat.
• Remove lid from pasta and increase heat to medium-high. Simmer, stirring occasionally until thickened, 3-5 minutes. • Remove pasta from heat and stir through grated Parmesan cheese and kalamata olives. Season. • Divide one-pot prawns & kalamata olive orecchiette between bowls. Tear over parsley. • Serve with garden salad.
