Creamy Lemon & Prawn Orecchiette

Name: Creamy Lemon & Prawn Orecchiette with Parsley & Chilli Flakes
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet orecchiette; 1 bag baby spinach leaves; 2 clove garlic; ½ lemon; 1 stalk celery; 1 leek; 1 packet Peeled Prawns; 1 sachet Garlic & Herb Seasoning; ¼ tsp salt; 20 g butter; 1 pinch chilli flakes; 1 bag parsley; ½ bottle cream

with Parsley & Chilli Flakes

4.5(272)Review summaryRead review summary highlights

Recipe Development TeamUpdated on August 27, 2026

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Calories

:

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Protein

:

28.8g protein

Total

:

20 minutes

Difficulty

:

Easy

Easy Prep

Allergens:

Gluten
Crustacean/Crustacé
Milk
Soy
Eggs
May contain traces of allergens

A seafood pasta feels fancy without even trying and we think a squeeze of zesty lemon juice with these prawns is enough to earn a five star rating for this orecchiette dish. We’ll let you be the judge.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

orecchiette

(Contains: Gluten May be present: Soy, Eggs)

1 bag

baby spinach leaves

2 clove

garlic

½

lemon

1 stalk

celery

1

leek

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé)

1 sachet

Garlic & Herb Seasoning

1 pinch

chilli flakes

1 bag

parsley

½ bottle

cream

(Contains: Milk)

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)3200 kJ

Fat33.7 g

of which saturates21 g

Carbohydrate74.3 g

of which sugars10 g

Protein28.8 g

Sodium1917 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. • Half-fill a large saucepan with boiling water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain orecchiette and return to pan.

2

• While the pasta is cooking, finely chop garlic. Roughly chop baby spinach leaves and celery. Thinly slice leek. • Zest lemon to get a pinch, then slice into wedges.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, celery and leek, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in cream (see ingredients), the salt, reserved pasta water and lemon zest until slightly thickened, 1-2 minutes. • Stir through cooked orecchiette, the baby spinach leaves, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.

4

• Divide creamy lemon and prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Tear over parsley and serve with any remaining lemon wedges. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Customers raved about the delicious, restaurant-quality taste, with many calling it a family favourite.
Ease of prep: Reviewers found this dish quick and easy to prepare, making it perfect for busy weeknights.
Suggestions: Consider adding extra vegetables like spinach for a healthier option; some found the dish quite rich.
Portions: Many enjoyed generous servings, with some having enough left for lunch the next day.
Customisation: Try adjusting lemon juice and chilli flakes to taste; go easy on chilli if serving to spice-sensitive diners.