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.
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