Creamy Lemon Prawn Orecchiette

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 20 minutes
• เวลารวม: 20 minutes

ส่วนผสม

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

วิธีทำ

• 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!

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 389
• ไขมันทั้งหมด: 24.3 g
• ไขมันอิ่มตัว: 14.1 g
• โซเดียม: 1435 mg
• คาร์โบไฮเดรตทั้งหมด: 76 g
• น้ำตาลทั้งหมด: 10.6 g
• โปรตีน: 27.9 g