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Prawn casarecce with lemon, chilli and corn pangrattato
Prawn casarecce with lemon, chilli and corn pangrattato
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Prep Time:
5 minutes
Cook Time:
22 minutes
Total Time:
27 minutes
"Spicy corn and chili breadcrumb topping transforms tasty prawn pasta."
Ingredients:
  • 100ml olive oil
  • 2 corn cobs, kernels removed
  • 70g breadcrumbs
  • 1 long red chilli, seeds removed, finely chopped
  • Zest and juice of 1 lemon
  • 400g casarecce pasta, or other short pasta
  • 20 green prawns, peeled (tails intact), deveined
  • 3 garlic cloves, finely chopped
  • 100g rocket leaves
Instructions:
  • In a frypan over high heat, warm 1 tablespoon of oil. Cook corn for 3 minutes until lightly golden, then lower the heat to medium. Mix in 2 more tablespoons of oil, breadcrumbs, chili, lemon zest, and season. Stir and cook for 2-3 minutes until breadcrumbs are golden. Drain on paper towel.
  • Boil pasta in a generous amount of salted water until perfectly cooked. Save 1/2 cup (125ml) of the cooking water before draining.
  • Next, drizzle the remaining 2 tablespoons of oil into the frypan. Add the prawns and season them, tossing occasionally, for about 3 minutes until they're almost cooked. Then, introduce the garlic and cook, tossing, for another minute until it becomes fragrant. Finally, combine the pasta with the reserved cooking water in the pan. Stir in the lemon juice and rocket leaves. Enjoy your delicious meal!
  • Serve by distributing the dish into bowls and generously sprinkling with pangrattato.

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