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  2. Food

Prawn, Zucchini and Lemon Orecchiette

Ready in 20 minutes! - by Michelle Tournier. Recipe development: Kim Meredith.
  • 26 Jun 2018
Prep: 12 Minutes - Cook: 5 Minutes - Serves 4
Proudly supported by

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

  1. 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.

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