“Marry Me” Creamy Prawn Orecchiette for Dinner

• Meanwhile, thinly slice fennel (see ingredients), 
reserving some fronds for garnish.
• Peel and thinly slice orange into wedges.
• Finely chop garlic.
• Roughly chop semi-dried tomatoes and parsley. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook peeled prawns, tossing, until pink and 
starting to curl up, 3-4 minutes. Add garlic,  
semi-dried tomatoes and capers and cook until 
fragrant, 1 minute.  

• Reduce heat to medium, then stir in light cooking 
cream, stock concentrate and the reserved pasta 
water and simmer, until slightly reduced,  
2-3 minutes.
• Remove from heat, then add chopped parsley and 
cooked orecchiette, stirring to combine. Season  
with pepper. 

• In a large bowl, combine gourmet leaf mix, fennel, 
orange and balsamic vinaigrette dressing. Season 
to taste with salt and pepper.