Skip to content

Spicy prawn orecchiette with prosciutto and olive crumb


20 MIN

Cook time

20 MIN





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.


  • 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


Shop featured  products

Primo Sliced Prosciutto

Bidfood code 159459

CHEF Black Garlic Paste

Bidfood code 189270

Western Star Unsalted Butter

Bidfood code 66815

Tropic Co Whole Cooked Tiger Prawns

Bidfood code 196243

Caterers’ Choice White Japanese Panko Breadcrumbs

Bidfood code 165080

Dive into more  recipes

Crispy prosciutto & coconut prawns

Ticking all the platter boxes, crunchy fried prawns served with creamy Birch and Waites sauces, all they need…

Beef tenderloin, red wine jus, Heston style chips

Max your dining expectations with a classic flavour bomb, the perfect steak with some crunchy on the outside…

Lobster & caviar linguine with creamy sauce

Prosecco is the essence of festivity, so prosecco teamed with Lobster and Caviar takes this celebration pasta to…