Creamy Lemon Prawn Orecchiette

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

olive oil

1 packet orecchiette

1 bag kale

4 clove garlic

1 apple

1 lemon

1 packet prawns

1 sachet garlic & herb seasoning

1 packet light cooking cream

1/2 tsp salt

40 g butter

1 bag mixed salad leaves

1 drizzle red wine vinegar

1 pinch chilli flakes

Directions

• Boil the kettle. • Half-fill a large saucepan with the boiled water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • Zest lemon to get a pinch, then slice into wedges. • Thinly slice apple (see ingredients) into wedges. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, the salt, reserved pasta water and the lemon zest. Cook until slightly thickened, 1-2 minutes. • Stir in cooked orecchiette, kale, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.

• In a medium bowl, combine mixed salad leaves, apple and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide creamy lemon prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Serve with apple salad and any remaining lemon wedges. Enjoy!

Nutrition

• Serving Size: 389
• Total Fat: 24.3 g
• Saturated Fat: 14.1 g
• Sodium: 1435 mg
• Total Carbohydrate: 76 g
• Total Sugars: 10.6 g
• Protein: 27.9 g