This is a beautiful recipe by Olive magazine. Just a few simple ingredients builds an aromatic and flavorful meal, perfect for summer with a crisp glass of white wine. This recipe serves 2 people and takes about 30-40 minutes to prepare.
- 12 large raw shell-on prawns
- 6 tablespoons olive oil
- 150 g orecchiette
- 2 garlic cloves, finely sliced
- red pepper flakes (as much or as little as you like)
- handful of flat-leaf parsley, chopped
Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.
Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.
Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.
Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.