Prawn, Zucchini & Lemon Orecchiette

4
Servings
12m
Prep Time
10m
Cook Time
22m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related