Herby Orecchiette with Prawns
By OcadoLife
Published on 06 March 2026
A midweek hero, this simple Herby Orecchiette with Prawns from OcadoLife food editor Lauren Hoffman is full of zippy, fresh flavours. Make it veggie by using a vegetarian Italian hard cheese and swapping the prawns for baby mozzarella or burrata. Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 300g orecchiette
- 150g M&S Frozen Broad Bean, Edamame Bean & Pea Mix
- 2 tbsp olive oil
- 2 courgettes, sliced into half-moons
- 2 garlic cloves, finely sliced
- ½ lemon, juiced
- 20g parmesan, finely grated
- ½ (175g) pack cooked peeled prawns
- 1 small handful basil, leaves picked and shredded
- 1 small handful mint, leaves picked and shredded
Method
Step 1
Cook the pasta in boiling salted water to pack instructions, adding the bean mix for the final 5 mins.Step 2
Meanwhile, heat the oil in large pan. Add the courgettes and fry over medium-high heat for 5 mins until starting to soften and colour. Stir in the garlic and cook for a few mins more. Partially cover and cook for 5 mins until tender. Add the lemon juice; season to taste.Step 3
Drain the pasta and beans, reserving a little water. Tip back into the pan; stir through the courgettes. Toss in the parmesan with 1 tbsp pasta water; fold through the prawns and most of the herbs.Step 4
Serve topped with the reserved herbs and a crack of black pepper.