serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
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
- 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.
- Shell and devein the prawns. Reserve the shells for the stock. Cut the prawns in half.
- 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.
- Strain the prawn stock through a fine mesh strainer into a medium bowl. Discard the prawn shells.
- 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.
- 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.
- 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.
