Orecchiette with Tenderstem® & Prawns

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A simple supper of prawns and Tenderstem® that works just as well for when you’ve got people round for dinner as it does as a quick family meal in front of the TV.


This delicious twist on a simple pasta dish can be on the table in just 10 minutes.

  • under 10 minutes cooking
  • Serves 4
recipe PDF
  • 400g dried orecchiette pasta
  • 200g pack Tenderstem®
  • Large knob of butter
  • 400g raw peeled prawns
  • 3 cloves garlic, crushed
  • Pinch dried chilli flakes
  • Handful flat leaf parsley, chopped
  1. Cook the orecchiette according to the packet instructions.

  2. Meanwhile, prepare the Tenderstem® by cutting the florets off and slicing the stem, then steam or boil for about 3 minutes until just tender.

  3. While the Tenderstem in cooking, sauté 400g peeled raw prawns in butter with 2-3 cloves crushed garlic and a good pinch of dried chilli flakes until they are pink and just cooked through. Then add a generous handful of chopped flat leaf parsley, season well with salt and black pepper.

  4. Add the cooked orecchiette and Tenderstem® to the prawns, toss well and serve immediately.

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