Orecchiette with Prawns, Broad Beans & Mint

Orecchiette with Prawns, Broad Beans & Mint
It's difficult to beat true Italian food – bursting with flavours, colours and aromas, it's got the taste of home cooking and holidays mixed into one. One of Brighton's favourite pop ups, Cin Cin, have put together this incredible recipe for those looking for an authentic meal that's possible to cook at home.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Orecchiette with Prawns, Broad Beans & Mint


250g Orecchiette pasta

1 onion, sliced thinly

2 tbsp olive oil

1 garlic clove, crushed

1 chilli, thinly sliced

100g fresh broad beans

500g raw shrimp prawns, peeled and deveined

100ml of white wine

100ml fish stock

a handful of torn mint leaves

How to make

  1. Heat the olive oil on a medium heat and gently fry the onion for 5 minutes.

  2. Add the garlic and chilli to sauté for another few minutes.

  3. Blanche the broad beans for 5 minutes, drain, then add these with the prawns to pan to cook for another 3 minutes. Season and add the wine to cook for another 3 minutes to allow the wine to evaporate. Finally add the fish stock and cook for 3 minutes.

  4. While the sauce is cooking, cook the orecchiette in boiling salted water until al dente. Drain the pasta, retaining some of the pasta water to add to the prawn sauce to loosen it if necessary.

  5. Once cooked, add the al dente orecchiette to the pan with the prawn sauce and toss to combine. Serve the pasta with scattered mint and a drizzle of extra virgin olive oil.

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