Farfalle Pasta with Prawns and Orange
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Marinating time
30 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
590 kcal
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Course
Main Course
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Cuisine
Italian
Farfalle Pasta with Prawns and Orange
Description
This recipe pairs farfalle (bow-tie) pasta with prawns that are marinated in fresh orange zest, juice, fennel greens, and olive oil to impart citrus brightness and subtle herbal notes before cooking. The pasta sauce cooks garlic and chopped fennel until softened, then the prawns are sautéed and deglazed with white wine. The orange marinade is added back to combine flavors as the sauce reduces. Fresh parsley and optional toasted minced almonds provide freshness and a nutty crunch respectively.
The flavors are delicate and layered: the sweetness and slight tang from orange complement the shellfish, while fennel adds an aromatic element alongside garlic and parsley. The pasta acts as a neutral base allowing the citrus and seafood to stand out. This dish would work well as a light main course or part of a seafood meal.
Using fresh, peeled but tail-on prawns highlights the visual appeal and cooks evenly. The recipe mentions alternatives for pasta shape and seafood, and advises on marinating pre-cooked seafood longer to boost flavor. It’s important to avoid the bitter pith when zesting oranges to maintain brightness without an unpleasant taste.
Ingredients
For the Prawns:
- 12 Large prawns fresh or frozen, heads and shells removed but tails left on, one prawn kept whole for decoration
- 2 tablespoon extra virgin olive oil
- 1 orange zested and juiced, organic
- 1 pinch fennel greens or fresh dill
For the Pasta and Sauce:
- 14.1 oz farfalle pasta or another short pasta of your choice
- 3-4 tablespoon extra virgin olive oil
- 2 cloves garlic peeled
- 1 fennel bulb outer layer removed, finely chopped
- ½ glass white wine
- 1 bunch parsley finely chopped, fresh
- 1 orange sliced, organic
- salt for pasta water and to taste
- black pepper to taste, freshly ground
- 1 handful almonds optional
Instructions
Prepare the Prawn Marinade:
- In a small bowl, combine the prawns with half of the orange zest, orange juice, a dash of olive oil, and some fennel greens. Cover and let marinate for about 30 minutes.
Prepare the Almonds (optional):
- In a sauté pan, add the almonds and cook over medium heat, stirring frequently until they begin to brown. Once browned, transfer them to a food processor and pulse until finely minced. Set aside.
Prepare the Pasta and Sauce:
- In a large frying pan, heat 3-4 tablespoons of extra virgin olive oil over medium heat. Add garlic and cook until it starts to brown slightly. Add chopped fennel and cook until softened.
- Add the prawns, cooking each side for a few minutes until browned. Add white wine and half the chopped parsley; increase heat and cook until the alcohol evaporates.
- Stir in the remaining marinade and continue cooking for a few minutes to reduce the liquid. Season with salt if needed.
- While the sauce cooks, bring a large pot of water to a boil. Add salt, allow the water to return to a boil, then add the pasta and cook until al dente. Before draining, reserve a cup of the pasta cooking water.
- Add the pasta to the sauce, mixing gently over low heat. If dry, add reserved pasta cooking water to adjust consistency.
- Turn off the heat, stir in minced almonds (if used), orange slices, parsley and season with black pepper.
- Serve sprinkled with a pinch of the remaining orange zest.
Notes
- Ridged farfalle is recommended but regular farfalle or penne can be used as alternatives.
- Fresh, peeled prawns with tails on create best flavor and presentation; shrimp can substitute but cooking times may vary.
- If using pre-cooked seafood, marinate longer and reduce cooking time to retain flavor and avoid overcooking.
- Avoid zesting the white pith of the orange as it adds bitterness that can affect the dish’s brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 90g | 30% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 38mg | 13% |
| Sodium | 217mg | 9% |
| Potassium | 769mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 61mg | 68% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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