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Farfalle Pasta with Prawns and Orange

The combination of farfalle (bow-tie) pasta with orange infused prawns, fennel and almonds makes this a very elegant looking and delicious dish which your guests are going to love! 

Prep Time
20 mins
Cook Time
20 mins
Marinating time
30 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 590 kcal
Course: Main Course
Cuisine: Italian

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 organic orange zested and juiced
  • 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 fresh parsley finely chopped
  • 1 organic orange sliced
  • salt for pasta water and to taste
  • freshly ground black pepper to taste
  • 1 handful almonds optional

Instructions

Prepare the Prawn Marinade:
    Cup of Yum
  1. 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):
  1. 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:
  1. 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.
  2. 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.
  3. Stir in the remaining marinade and continue cooking for a few minutes to reduce the liquid. Season with salt if needed.
  4. 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.
  5. Add the pasta to the sauce, mixing gently over low heat. If dry, add reserved pasta cooking water to adjust consistency.
  6. Turn off the heat, stir in minced almonds (if used), orange slices, parsley and season with black pepper.
  7. Serve sprinkled with a pinch of the remaining orange zest.

Notes

  • Pasta: I made this farfalle pasta with prawns and orange recipe with ridged farfalle (bow-tie pasta) from La Molisana. But you can also use normal farfalle or another short pasta. I think penne would work very well.
  • Prawns or Shrimp: You can substitute prawns with shrimps or use a mix of both. However, unpeeled precooked shrimps (or prawns) need very little cooking and so the dish wouldn't be as flavorful. If you do use precooked seafood, I would suggest marinating it for longer so it absorbs more of the orange flavor and to reduce the cooking time. 
  • Orange Zest Tip: When grating the orange, avoid including the white pith beneath the skin; it can add a bitter flavor to the dish.

Nutrition Information

Calories 590kcal (30%) Carbohydrates 90g (30%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 38mg (13%) Sodium 217mg (9%) Potassium 769mg (22%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 1480IU (30%) Vitamin C 61mg (68%) Calcium 136mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 590

% 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.