Spicy prawn orecchiette with prosciutto & olive crumb

The sweetness of prawns paired with the delicious umami of black garlic and prosciutto, and the golden crunch of butter sautéed panko makes this an all-round winner on your autumn menu.








  • 500g whole cooked tiger prawns U/10 (peeled weight)
  • 400g orecchiette
  • 75g unsalted butter
  • 2 tbsp olive oil
  • 1 cup panko breadcrumbs
  • 100g green olives, sliced
  • 2 tsp garlic paste
  • 3-4 cloves garlic, finely chopped
  • 150g prosciutto, thinly sliced
  • 2 lemons, finely zested
  • Chilli Flakes to taste
  • 50g parsley leaves, roughly chopped
  • Extra virgin oil, cracked black pepper and lemon cheeks to serve


1. Defrost the prawns

Lay the prawns in a single layer on a baking tray lined with paper towel, cover with cling film and place in the fridge to defrost.

2. Boil water

Bring a large pot of well salted water to the boil. Add the orecchiette, stir to prevent clumping.

3. Start cooking

While the pasta is cooking, in a large frying pan, melt the butter over a medium heat, as it begins to foam add in the panko and sliced olives, cook for 10-12 minutes on a low heat until the panko is beginning to turn golden. Add in the prosciutto, sauté a further minute before adding the garlics continue sautéing until the crumbs are a lovely golden brown and the prawns are warm through. Remove from the pan, setting aside while you heat the prawns. Wipe the frying pan clean with some paper towel. Heat over a medium high heat, adding the remaining olive oil and the prawns, fry for a minute or two, just to give a little colour and heat through.

4. To serve

Drain the pasta, saving a 1/2 cup of cooking water. Add the orecchiette to the prawns, toss through the pasta with a little of the cooking water, toss through panko crumb mix, lemon zest, chilli flakes and chopped parsley. Season to taste and drizzle with some peppery extra virgin olive oil. Serve with lemon cheeks.