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Prawn Casarecce with Lemon, Chilli and Corn Pangrattato

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

Prep time

        Prep time: 5 minutes
        Cook time: 22 minutes
        Yield: Serves 4


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


  1. 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.
  2. Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
  3. 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.
  4. Divide among bowls and sprinkle generously with pangrattato to serve.

This great family recipe is thanks to Delicious at


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