Prawn, Zucchini & Lemon Orecchiette

12m
Prep Time
10m
Cook Time
22m
Ready In

Recipe: #30714

October 19, 2018



"From our weekday newspaper The West Australian. Cooking time is about what the pasta would take to cook, the prawns will take half that amount of time."

Original is 4 servings

Nutritional

  • Serving Size: 1 (371.7 g)
  • Calories 548
  • Total Fat - 13 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 165.3 mg
  • Sodium - 822.8 mg
  • Total Carbohydrate - 80.7 g
  • Dietary Fiber - 11.8 g
  • Sugars - 3.4 g
  • Protein - 29.5 g
  • Calcium - 221.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook pasta in a stockpot of boiling, salted water until tender and then drain and return to pot and cover to keep warm.

Step 2

Meanwhile heat oil in a big, non-stick frying pan over a medium to high heat and add prawns and chilli and cook, stirring occasionally, for about 3 to 4 minutes or until just cooked and then add zucchini and cook, stirring for 1 minute or until just wilted and then remove pan from heat and stir in juice and season with salt and pepper and transfer to stockpot with parmesan and stir until combined and serve with extra parmesan.

Step 3

TIPS - Orecchiette is a small "ear-shaped" pasta and it can be replaced with elbow, bow-tie or small spirals. Raw, peeled garlic prawns are available from the seafoode section of major supermarkets or use raw peeled prawns tossed with 2 minced garlic cloves.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the zucchini, choose ones that are firm and have a vibrant green color.
  • For the prawns, choose ones that are fresh and have a mild smell.

  • Substitute the orecchiette with quinoa for a gluten-free option. Quinoa is a great source of protein and fiber, making it a nutritious and delicious alternative to pasta. The benefit of this substitution is that it is a healthier option for those looking to watch their carbohydrate intake.
  • Substitute the shrimp with chicken for a non-seafood option. Chicken is a great source of lean protein, and can be cooked in the same way as shrimp. The benefit of this substitution is that it is a more accessible ingredient, as not everyone enjoys or has access to seafood.

Vegetarian Option Replace the prawns with an equal amount of mushrooms, and omit the chilli flakes. Cook the mushrooms in the olive oil until golden, and then add the zucchini and lemon juice. Season with salt and pepper, and stir in the parmesan cheese. Serve with extra parmesan.



Roasted Asparagus with Garlic

RECOMMENDED DISH DESCRIPTION: Roasted Asparagus with Garlic is the perfect accompaniment to this Prawn, Zucchini & Lemon Orecchiette. The roasted asparagus is lightly seasoned with garlic and olive oil, creating a delicious, crunchy side dish. The garlic and olive oil will also complement the prawn and zucchini flavors in the orecchiette dish.


Roasted Potatoes with Rosemary

RECOMMENDED DISH DESCRIPTION: Roasted Potatoes with Rosemary is the perfect accompaniment to this Prawn, Zucchini & Lemon Orecchiette. The potatoes are roasted to a golden brown and seasoned with rosemary, creating a savory and flavorful side dish. The rosemary will also complement the prawn and zucchini flavors in the orecchiette dish.




FAQ

Q: What type of pasta can be used instead of orecchiette?

A: Elbow, bow-tie or small spirals can be used in place of orecchiette.



Q: What is the best way to cook orecchiette?

A: Orecchiette is best cooked in salted boiling water until al dente, then tossed with a sauce of your choice. For a creamy sauce, add a bit of the pasta cooking liquid to thicken. For a lighter sauce, use olive oil and garlic. Enjoy!

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Fun facts:

Fun Fact 1: Prawns have been a popular seafood dish in Italy since the Renaissance, when they were a favorite of the famous Italian artist Michelangelo.

Fun Fact 2: Lemon juice is often used to enhance the flavor of seafood dishes, and was a favorite of the Roman emperor Julius Caesar, who was said to have added it to his meals.