Orecchiette with prawns and gremolata crumbs
240 g, orecchiette
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
500 g, peeled, deveined, tails intact
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid.
- 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.
- 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.