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Orecchiette with Prawns and Courgette

Orecchiette with Prawns and Courgette

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Not heard of Orecchiette? People thought this sweet little pasta resembled little ears and that’s where its name comes from! How cute! This Summer dish combines the crisp flavours of lemon, mint and rocket with fresh prawns and a dash of chilli. And well, you know us, nothing makes us happier than some truly seasonal veggies - so we added some courgettes too!

Tags:Lactose FreeSeafood FirstSpicy
Allergens:Cereals containing glutenCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ cup(s)


2 unit(s)

Garlic Clove

1 tsp

Red Chilli

2 tbsp


220 grams

Orecchiette pasta

(ContainsCereals containing gluten)

½ cup(s)

King Prawns


1 tbsp

Lilliput Capers

½ unit(s)


1 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2100.368 kJ
Energy (kcal)502 kcal
Fat1.0 g
of which saturates0.0 g
Carbohydrate98 g
of which sugars0.0 g
Protein27 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a large pot of water with ½ tsp of salt for your pasta.


Thinly slice your courgette widthways. Tip: If you have a cheese scraper or vegetable peeler, just slice the top of your courgette and scrape as if it’s a block of cheese until you reach the end. Peel and finely dice the garlic. Finely chop as much chilli as you dare. Finally, chop the mint.


Add the pasta to the boiling water and cook for 12 mins, or until ‘al dente’. Tip: ‘Al dente’ means there is just a hint of firmness left in the middle.


Heat a frying pan with ½ tbsp of olive oil on high heat. Once hot, add the prawns and cook for 3 mins, or until cooked through. Tip: The prawns are ready when they turn pink. Remove them from the pan and keep to the side for later.


In the same (now empty) frying pan, add ½ tbsp of olive oil. Add the garlic, capers and chilli and cook for 2 mins. Now add the courgette, stir together and cook for 5 mins.


Once your pasta is ready, drain it but keep ¼ cup of pasta water to the side for your sauce.


Add the prawns to the courgettes, together with the pasta, reserved pasta water, 2 tbsp of lemon juice, ¾ of the chopped mint and a pinch of salt and pepper. Stir everything together.


Serve the pasta on top of the rocket. Scatter over the remaining mint and devour!