Orecchiette with prawns and herbs

Orecchiette, meaning 'small ear' is a small pasta shape originating from Southern Italy, named as their shape resembles little ears. This pasta shape can be easily sourced from Italian grocery stores.

Orecchiette with prawns and herbs Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 400 g orecchiette
• salt and black pepper
• 16 large green king prawns
• ⅓ cup (80 ml) extra virgin olive oil
• 100 ml dry white wine
• 100 ml water
• ½ medium brown onion, finely chopped
• 3 birds eye chillies, finely sliced
• 20 cherry tomatoes, halved
• 2 garlic cloves, finely chopped
• 4 tbsp chopped parsley
• ½ lemon, juiced
• lemon-infused extra virgin olive oil, to serve

Instructions

1. Fill a large saucepan with water and season with salt generously. Bring to the boil over high heat. Cook the orecchiette according to the package directions, then drain the pasta.
2. Shell and devein the prawns. Reserve the shells for the stock. Cut the prawns in half.
3. Heat half the olive oil in a large non-stick frying pan over a medium-high heat. Add the prawn shells and cook, stirring, for 3 - 4 minutes, or until lightly browned. Add the wine and stir. Add the water, bring to the boil and boil for 2 minutes.
4. Strain the prawn stock through a fine mesh strainer into a medium bowl. Discard the prawn shells.
5. Heat the remaining oil in the frying pan. Add the onion and chilli and cook for 2 minutes, or until just softened. Add the cherry tomatoes, increase the heat to high and cook until just softened.
6. Add the prawns and prawn stock and simmer until the prawns are just cooked. Add the garlic and parsley and stir well. Season with pepper and a squeeze of lemon juice.
7. Toss the prawns and sauce with the cooked orecchiette. Drizzle with lemon-infused extra virgin olive oil and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.