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.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.