Orecchiette With Prawn, Chorizo, Olives And Chilli
Serves
4
Preparation
5
minutesCooking
15
minutesIngredients
400 g 400 orecchiette pasta
2 Tbsp 2 extra virgin olive oil, plus extra to serve
1 1 red onion, thinly sliced
4 cloves 4 garlic, thinly sliced
250 g 250 chorizo, cut into 1cm cubes
500 g 500 green (raw) prawn cutlets
1 cup 1 pitted marinated olives
3 Tbsp 3 tomato paste
4 handfuls 4 baby rocket leaves
Finely chopped red chilli, to serve
1 1 lemon
Method
- Bring a large pot of salted water to the boil. Add orecchiette, stir and cook according to packet instructions.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Add onion, garlic and chorizo. Cook for 5 minutes, stirring occasionally, until chorizo and onion are light golden. Stir in prawns and cook for a further 5 minutes until prawns are just cooked through. Stir in olives and paste, coating prawns in the pan sauce, then stir in half the rocket.
- Drain orecchiette one minute before the suggested time, reserving 1 cup of the pasta water. Add drained pasta to the prawn mixture in the frying pan and toss to coat. Continue to cook over medium heat for the final minute until pasta is al dente, stirring occasionally, adding pasta water as desired to help loosen the sauce.
- Serve drizzled with a little extra olive oil, remaining rocket and a little scatter of chilli. Finely grate over the zest of half a lemon, then slice the zested lemon into wedges and serve on the side.
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