This light summery seafood pasta recipe for farfalle pasta with prawns and orange is a flavourful elegant dish that’s perfect for dinner parties and summer lunches!
(scroll down to see recipe)
Pasta con gamberoni all'arancia.
I love using oranges in cooking and, here in Italy, there are some wonderful tasty oranges especially those grown in Sicily. In fact, Sicilian oranges, especially the Tarocco blood oranges, are the most sought after and eaten of all types of oranges grown on the Italian peninsula. I used untreated Sicilian oranges to make this farfalle pasta with prawns and orange recipe, but not blood oranges. I'd like to try it with those next time!
Oranges in Italy.
Sicily was also the first Italian region to grow oranges, which were introduced by the Arabs back in the 7th and 8th century. However, the original oranges were bitter. The first sweet oranges arrived in Europe from China and South East Asia in 15th and 16th century aboard Genovese and Portuguese trading ships. Blood oranges came later.
Today, Italy is the second biggest producer of oranges in Europe, after Spain. However, the Italians eat more fresh fruit than any other European nation and oranges and apples are the most popular fruits. Interestingly, apart from desserts, cakes and marmalade, Italians don’t use oranges very much in cooking, particularly not in savoury dishes. They prefer to eat their oranges fresh or squeeze them for juice!
Having said that, oranges are popular in salad in Sicily. My Sicilian husband introduced me to Sicilian orange salad and boy is it good. This orange salad usually includes olives, oranges (of course!) and fennel or onions, although there are some different versions!
Pasta with orange recipes.
When it comes to pasta, the most common Italian pasta recipes that include oranges are with seafood like this farfalle with prawns and orange recipe. I have already posted a couple of delicious lemon pasta recipes. Pasta al limone, which originated in the Amalfi and Sorrento area of Campania, is much loved throughout Italy. Pasta with oranges less so, but in my opinion it’s just as delicious! In fact, I posted a recipe for farfalle pasta with smoked salmon last year which also has some orange in it! That recipe is the most popular recipe on the Pasta Project to date!
A contemporary recipe.
Unlike pasta al limone, pasta with oranges is not a traditional Italian recipe, but one that is contemporary and has become popular over recent years. As I mentioned previously, pasta with orange most usually includes seafood. The most common of these recipes is with tuna or with anchovies or, like this recipe, with prawns or shrimps. In fact, this recipe can be made with shrimps too. But, I used prawns because I think they have more flavour and are meatier!
Making this farfalle pasta with prawns and orange recipe.
This farfalle pasta with prawns and orange has a lovely delicate flavour and looks very elegant. However, it’s easy to make. Apart from the oranges and prawns, you only need some parsley, garlic, olive oil, white wine and fennel . I love fennel, but not everyone likes it. I got the idea from my hubby’s Sicilian orange salad and thought the flavours combined beautifully! If you are not a fennel fan you can leave it out or replace it with spring or white onions. I also added some toasted ground almonds as a last minute inspiration (that’s why there are no almonds in the photo of the ingredients!)
This recipe also doesn’t take very long to make. Except, you will need to marinate the prawns beforehand. I marinated them for about 30 minutes. Apart from that, the sauce can be ready in the time it takes you to boil the water and cook the pasta.. Alternatively you can make the sauce in advance and then just reheat it quickly with some of the pasta cooking water, just before you drain the pasta and mix it with the prawns.
The pasta.
The pasta I used was farfalle, also known as bow-tie pasta in the US. This farfalle (bow-tie pasta) had ridges or grooves on one side (farfalle rigate) and is made by La Molisana. I love this pasta as it not only looks so pretty and tastes great, but the ridges help the sauce adhere to the pasta, making each piece of pasta taste even better. If you can’t find ridged farfalle, you can also use normal farfalle or penne.
If you make this farfalle pasta with prawns and orange recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
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More Recipes You May Like:
- Farfalle with smoked-salmon and zucchini
- Green pasta salad with edible flowers
- Elephant garlic pasta
- Creamy linguine al limone
- Spaghetti al limone with ricotta and basil
- Lemon water spaghetti
Richard Honeyman says
Sorry but this was awful. I was suspicious when the recipe says add the prawns, then the wine and then burn off the alcohol then add the marinade and cook 2 minutes more…. By this time the prawns were rock hard. Couldn’t eat it.
Jacqui says
Hi Richard, I'm so sorry to hear that your prawns didn't turn out well. I've made this dish a number of times. So I'm wondering what size and quality your prawns were. I use large prawns fresh or frozen (defrosted).The cooking time in the recipe for the prawns is only about 5 minutes in total, which shouldn't result in overcooking them. But, of course, cooking isn't an exact science and if, for example, your prawns were smaller 5 minutes might have been too much.
Sonal says
What a flavorful dish. Perfect for fall weather.
Jacqui says
Thank you Sonal! Yes a very flavourful dish!
Jessica Formicola says
I love the flavor of this pasta! My family would love it!
Jacqui says
Thank you Jessica! Yes this the flavours here are wonderful!
Tina says
That's interesting, I didn't know the Italians ate so much fruit. This looks amazing and easy, just my cup of tea. Going to have to give this a try, it looks so good. Thanks for sharing your recipes!
Jacqui says
I'm happy you like this recipe and want to try it, Tina! I'm sure you'll love it!
Camilla Hawkins says
What an exquisite and unusual recipe which I would love to try!
Jacqui says
Thanks so much Camilla! I'm sure you'll love this dish if you try it!
Lisa Bynum says
Those prawns are beautiful! My mouth is watering right now.
Jacqui says
Thanks Lisa, the prawns were amazing!
Jill says
This is so unique. I've never seen pasta with orange before. But I bet it's delicious! Great recipe.
Jacqui says
Pasta with orange is really delicious, Jill!
Claudia Lamascolo says
wow those are actually marvelous looking prawns and I love the orange and pasta you used!
Jacqui says
Grazie cara Claudia! The combination of prawns and orange is wonderful!
Nathan Wyper says
YUM, This looks amazing, love that pasta shape! Can't wait to try this!
Jacqui says
Thanks Nathan! I love this ridged farfalle too. It looks so pretty and the sauce adheres to it better than smooth farfalle. 'm sure you'll love this. The flavours are awesome!
Bintu | Recipes From A Pantry says
What a delicious pasta! I love the inclusion of orange for that summery flavour.
Jacqui says
Thank you Bintu! Yes! the flavours in this pasta recipe are divine. Perfect for summer!
Emily says
This just sounds so delicious and perfect for summer. I've never seen farfalle with ridges before...I need to hunt them down!
Jacqui says
Grazie Emily! I love farfalle with ridges. It looks so pretty and the sauce sticks to it really well. I hope you find some!
Valentina says
The ingredients in the recipe are all so beautiful! And I want to reach into that pan and take a shrimp!
Jacqui says
haha thanks Valentina! Yes this is a really mouthwatering recipe . Beautiful summery taste!
Jillian says
This looks delicious & I love that you can make the sauce ahead of time!
Jacqui says
Thanks so much Jillian! I love sauces that can be made ahead and still taste wonderful.
Helena says
I would love to try Sicilian oranges at some point. I don't think I have ever done that because most of the imported oranges here come from elsewhere. And I absolutely love the idea of adding fennel - it must taste super yummy!
Jacqui says
Sicilian oranges are sooo good Helena. I know they export them to other countries, but I'm not sure where. Fennel and orange is a lovely combination. You would probably enjoy a fennel and orange salad too. They really give this dish a fabulous flavour! All the best! Jacqui