Prawns with Lemon, Parmesan and Chilli
Photography by Nick Tresidder.
Orecchiette translates to ‘little ears’ and are so called because of their shape, caused by the thumb that forms each one. They are rough on the outside so sauce can cling effectively. This simple dish is quick to put together.
Serves: 4-6
INGREDIENTS
100 ml fruity extra virgin olive oil
1 1⁄2 cups freshly grated Parmesan cheese
fine zest of 1 lemon
1⁄2 cup freshly squeezed lemon juice
1 long red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
sea salt and freshly ground black pepper
handful of fresh basil
Prawns
16-20 large raw prawns, peeled with tail attached
2 teaspoons ground fennel seed
salt and freshly ground black pepper
Pasta
200 grams orecchiette
METHOD
Sauce: Whisk the olive oil, Parmesan, lemon zest and juice, chilli and garlic in a large bowl to form a thick sauce. Season and set aside.
Pasta: Cook the pasta in plenty of boiling, well salted water until al dente. Drain well and add to the sauce, turning to coat well.
Prawns: Toss the prawns with the fennel and season. Heat a little olive oil in a sauté pan and cook the prawns for about 1 minute each side or until just cooked through.
To serve: Fold the prawns and basil through the pasta and tip into a warm serving bowl.
Crisp fried basil leaves make a great garnish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.