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Photo of Orecchiette with prawns and gremolata crumbs by WW

Orecchiette with prawns and gremolata crumbs

Total Time
30 min
10 min
20 min
Gremolata crumbs are toasted bread crumbs mixed with lemon zest and herbs. It provides the perfect toasted flavour to this super simple pasta dish.


Dry pasta

240 g, orecchiette

Olive oil

1 tbs

High fibre white bread

50 g, (2/3 cup), made into breadcrumbs


2 clove(s), crushed

Fresh lemon rind

1 tbs, finely grated

Fresh flat-leaf parsley

½ cup(s), finely chopped

Raw peeled prawns

500 g, peeled, deveined, tails intact

Lemon juice

2 tbs


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid.
  2. Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat. Cook breadcrumbs and garlic, stirring, for 5 minutes or until golden. Transfer to a bowl. Stir in 1 tablespoon lemon rind and parsley.
  3. Reheat same pan over medium-high heat. Cook prawns, turning, for 2–3 minutes or until just cooked through. Add pasta, 2 tablespoons lemon juice and reserved cooking liquid to prawns and gently toss to combine. Stir in half the breadcrumb mixture. Gently toss to combine. Serve topped with remaining breadcrumb mixture.


SERVING SUGGESTION: garden salad, drizzled with lemon juice. TIP: Rub the extra rind on lamb or chicken to add flavour when chargrilling. You can use 2 x 180g skinless chicken breast fillets (thinly sliced) instead of prawns.