Fusilli with prawn, orange and rocket (summer)

  • Preparation Time10 mins
  • Cooking Time10 mins
  • DifficultyMedium

For the pasta

450g fusilli pasta
2 tbsp extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
450g medium prawns, shelled and deveined
salt and freshly ground black pepper
2 tbsp white wine

For the vinaigrette

1 tsp lemon zest
60ml lemon juice (about 1 lemon)
60ml extra-virgin olive oil
Salt and freshly ground black pepper

For the salad

2 large oranges
140g rocket
140g large pitted green olives, halved (about 15 olives)
1) Bring a large pot of salted water to the boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 125ml of the pasta water.

2) In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the prawns with salt and pepper. Add the prawns and white wine to the pan. Saute for 2 to 3 minutes or until the prawns are pink and cooked through.

3) Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.

4) Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the rocket and olives to the serving bowl. Toss lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss until rocket is wilted and all the ingredients are combined.

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