Orecchiette Pasta with Prawn Cream Sauce

Embark on a culinary journey to southern Italy with this exquisite Orecchiette pasta recipe, featuring a luscious prawn cream sauce. The handmade pasta, shaped like little ears, cradles a sauce rich in sautéed garlic, onions, and succulent prawns, all elevated by a splash of white wine and finished with a decadent cream. Perfectly served for a delightful dinner for two, this authentic dish brings the essence of Italian craftsmanship and flavors to your table.

Ingredients

For the Orecchiette Pasta:
🌾 300 gr Semolina (No brand specified)
💧 150 ml Warm Water (No brand specified)
🧂 2 pinches Salt (No brand specified)

For the Prawn Cream Sauce:
🦐 150 gr Prawns (Langostinos, Puerto Madryn variety)
🧅 80 gr Onion (No brand specified)
🧄 1 clove Garlic (No brand specified)
🧈 Butter (2 small cubes) (No brand specified)
🌻 Sunflower Oil (A few drops) (No brand specified)
🍶 100 gr Cream (No brand specified)
🌿 Chopped Parsley (Amount is needed) (No brand specified)
🍷 80 ml White Wine (No brand specified)
🧂 Salt (Amount is needed)
🌶️ Freshly ground black pepper (Amount is needed)

Instructions

1- Prepare the Orecchiette Pasta:

• On a clean work surface, mound the semolina and sprinkle with 2 pinches of salt.
• Make a well in the center, gradually adding warm water while integrating the semolina from the sides to form a dough.

2- Knead the Dough:

• Knead for 7-8 minutes until smooth and elastic.
• Wrap in plastic film and rest for 5 minutes.

3- Shape the Orecchiette:

• Roll the dough into thin ropes and cut into 1 cm pieces.
• Using the back of a knife, press and drag each piece to create orecchiette shapes.

4- Cooking the Pasta:

• Boil salted water in a pot, add pasta, and cook for 6-8 minutes until al dente.

5- Prepare the Ingredients for Sauce:

• Finely dice onion and mince garlic. Peel and devein prawns if needed.

6- Cook the Sauce:

• Heat a frying pan over low heat and add sunflower oil and butter.
• Sauté onion and garlic with a pinch of salt until translucent.

7- Cook the Prawns:

• Add prawns and cook until opaque and cooked through.

8- Prepare the Cream Sauce:

• Deglaze with white wine, simmering until the alcohol evaporates.
• Stir in cream, bring to a gentle boil, then simmer for 1 minute.

9- Season the Sauce:

• Season with salt and pepper, then stir in chopped parsley.

10- Assembly:

• Transfer cooked orecchiette with a slotted spoon into the sauce pan.
• Add pasta cooking water to emulsify the sauce and toss well.

11- Serve:

• Serve immediately, garnished with parsley and freshly ground black pepper.

Prep Time: ~15 minutes
Cook Time: ~20 minutes
Total Time: ~35 minutes
Servings: 2
Equipment:

• 🍽 Mixing bowl (white ceramic)
• 🍽 Small ramekins/bowls (white ceramic)
• 🚜 Dough scraper (yellow plastic)
• 🎥 Plastic wrap
• 🍳 Frying pan (copper/steel)
• ⛽ Portable gas stove (red)
• 🍴 Wooden spatula
• ⚡ Pepper mill (dark wood)
• 🥣 Small pot for boiling pasta (aluminum)
• 🍴 Slotted spoon (metal)
• 🍽 Serving plates (white, square bowl, round plate)

Cooking Tips

• Rest the pasta dough for optimal hydration and texture.
• Avoid browning onions for a lighter sauce.
• Ensure white wine evaporates for balanced flavors.
• Use pasta cooking water for a creamy sauce texture.

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Orecchiette Pasta with Prawn Cream Sauce