Orecchiette with Tenderstem® and Prawns
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
- 400g dried orecchiette pasta
- 200g pack Tenderstem®
- Large knob of butter
- 400g raw peeled prawns
- 3 cloves garlic, crushe
- Pinch dried chilli flakes
- Handful flat leaf parsley, chopped
Cook the orecchiette according to the packet instructions.
Meanwhile, prepare the Tenderstem® by cutting the florets off and slicing the stem, then steam or boil for about 3 minutes until just tender.
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.
Add the cooked orecchiette and Tenderstem® to the prawns, toss well and serve immediately.