Spicy prawn orecchiette with prosciutto and olive crumb

Preparation

20 MIN

Cook time

20 MIN

Serves

4-6

Cost

The sweetness of prawns paired with the delicious umami of black garlic and prosciutto, and the golden crunch of butter sautéed panko makes this an all-round winner for your festive table.

Ingredients

500g 196243 Tropic Co Whole Cooked Tiger Prawns U/10 (peeled weight)
400g orecchiette
75g 66815 Western Star Unsalted Butter
2 tbsp extra virgin olive oil
1 cup 165080 Caterers’ Choice White Japanese Panko Breadcrumbs
100g green olives, sliced
150g 159459 Primo Sliced Prosciutto, thinly sliced
2 tsp 189270 CHEF Black Garlic Paste
2 lemons, finely zested
Chilli flakes, to taste
50g parsley leaves, roughly chopped
Cracked black pepper, extra virgin olive oil and lemon cheeks to serve

Method

Lay the prawns in a single layer on a baking tray lined with paper towel, cover with cling film and place in the fridge to defrost.
Bring a large pot of well salted water to the boil. Add the orecchiette, stir to prevent clumping.
While the pasta is cooking, in a large frying pan, melt the butter over a medium heat. As it begins to foam add in the panko and olives, cook for 10 - 12 minutes on a low heat until the panko is beginning to turn golden. Add in the prosciutto, sauté a further minute before adding the garlic paste. Continue sautéing until the crumbs are a lovely golden brown. Remove from the pan and set aside. Wipe the frying pan clean with some paper towel. Heat oil over a medium high heat then fry prawns just to give a little colour and heat through.
Drain the pasta, saving a 1/2 cup of cooking water. Add the orecchiette to the prawns, toss through the pasta with a little of the cooking water, toss through panko crumb mix, lemon zest, chilli flakes and chopped parsley. Season to taste with black pepper and a drizzle of olive oil. Serve with lemon cheeks.