Spicy prawn and corn Elbow Pasta

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Serving 4 Regular
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400 g  Macaroni

5 Tbsp  Olive oil

2 cobs   Corn, kernels removed

1 c  Breadcrumbs

1   Chilli, deseeded and finely chopped

1/2 tsp  Salt

2 tsp  Lemon zest

1 Tbsp  Lemon juice

20   Green prawns, peeled leaving tails intact

3 cloves   Garlic, finely chopped

100 g  Baby rocket leaves

1 pinch   Freshly ground black pepper

3   Chives finely chopped

1/4 c  Finely Chopped Parsley
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Step 1

To make pangrattato, heat 1 tablespoon of oil in a frying pan over high heat. Add the corn and cook for 3 minutes or until light golden, stirring occasionally. Reduce heat to medium. Add a further 2 tablespoons of oil with the breadcrumbs, chilli and lemon zest, then season with salt. Cook, stirring, for 2 - 3 minutes until crumbs are golden. Drain on paper towel. Mix in chopped Chives and Parsley 

Corn, kernels removed
Chilli, deseeded and finely chopped
Lemon zest
Olive oil
Chives finely chopped
Finely Chopped Parsley
Step 2

Cook macaroni in a large saucepan of boiling salted water for 8 - 12 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.

Step 3

Meanwhile, add remaining 2 tablespoons of oil to the frying pan. Add the prawns, season with a pinch of salt and cook, tossing, for 3 minutes or until almost cooked. Add the garlic and cook, tossing, for a further 1 minute or until fragrant.

Green prawns, peeled leaving tails intact
Garlic, finely chopped
Olive oil
Step 4

Add pasta to the frying pan along with the reserved cooking water. Stir through the lemon juice and rocket leaves. Divide among bowls, sprinkle generously with pangrattato (from Step 1) and freshly ground black pepper and serve.


Baby rocket leaves
Lemon juice
Freshly ground black pepper

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