Prawn, Zucchini and Lemon Orecchiette
Raw, peeled garlic prawns are available from the seafood section of major supermarkets. Or use raw peeled prawns tossed with 2 crushed cloves garlic. Orecchiette is a small ‘ear-shaped’ pasta. It can be replaced with elbow, bow-tie or small spirals.
Ingredients
375g orecchiette
2 tblsps olive oil
500g raw, peeled garlic prawns
1⁄2 tsp dried chilli flakes
3 zucchini (500g), trimmed, coarsely shredded
2 tblsps lemon juice
Salt and pepper, to taste
1⁄2 cup shredded parmesan
Extra shredded parmesan, to serve
Method
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Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Cover to keep warm.
2 Meanwhile, heat oil in a large, non- stick frying pan over a medium to high heat. Add prawns and chilli. Cook, stirring occasionally, for about 3 to 4 minutes, or until just cooked.
3 Add zucchini. Cook, stirring for 1 minute, or until just wilted. Remove pan from heat. Stir in juice. Season with salt and pepper. Transfer to stockpot with parmesan. Stir until combined.
4 Serve with extra parmesan.
