Prawn Casarecce With Lemon, Chilli And Corn Pangrattato

Crunchy chilli and corn pangrattato livens up this delicious prawn pasta.

The ingredient of Prawn Casarecce With Lemon Chilli And Corn Pangrattato

• 100ml olive oil
• 2 corn cobs kernels removed
• 1 cup 70g fresh breadcrumbs
• 1 long red chilli seeds removed finely chopped
• zest and juice of 1 lemon
• 400g casarecce pasta or other short pasta
• 20 green prawns peeled tails intact deveined
• 3 garlic cloves finely chopped
• 100g rocket leaves

The Instruction of prawn casarecce with lemon chilli and corn pangrattato

• to make pangrattato heat 1 tbs oil in a frypan over high heat add the corn and cook stirring occasionally for 3 minutes or until light golden then reduce heat to medium add a further 2 tbs oil with the breadcrumbs chilli and lemon zest then season cook stirring for 2 3 minutes until crumbs are golden drain on paper towel
• cook pasta in a large saucepan of boiling salted water until al dente drain reserving 1 2 cup 125ml cooking water
• meanwhile add remaining 2 tbs oil to the frypan add the prawns season and cook tossing for 3 minutes or until almost cooked then add the garlic and cook tossing for a further 1 minute or until fragrant add pasta to the frypan along with the reserved cooking water stir through the lemon juice and rocket leaves
• divide among bowls and sprinkle generously with pangrattato to serve

Nutritions of Prawn Casarecce With Lemon Chilli And Corn Pangrattato

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