This light and summery pasta with prawns and orange is a flavourful and elegant recipe that's perfect for dinner parties and summer lunches!
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 recipe, but not blood oranges. I'd like to try it with those next time!
History
Sicily was 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.
A contemporary recipe.
Unlike pasta al limone, pasta with oranges is not a traditional Italian combination, but one that is contemporary and has only become popular over recent years.
In fact, oranges are used far less in savoury Italian dishes than lemons. 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.
Other orange and pasta recipes I have seen, use tuna, anchovies, or, as in this recipe, prawns or shrimp. Consequently, you can make this dish with shrimp, too.
Ingredients
Farfalle Pasta: This bow-tie-shaped pasta is ideal for catching the finely chopped vegetables in the sauce. If farfalle is unavailable, feel free to use other short pastas like penne or fusilli.
Prawns: Fresh, large prawns or large shrimp are preferred for their meaty texture and rich flavor. If unavailable, frozen prawns or frozen shrimp can be used.
Orange: Use an organic and wax-free orange, as we will use the orange zest. The zest and juice will infuse the dish with a fresh, citrusy flavor.
Fennel: Its slight licorice flavor complements the sweetness of the prawns and orange. If unavailable, replace the fennel bulb with one onion for cooking and a pinch of dill to use in the marinade instead of the fennel greens.
Garlic: Infuses the sauce with a subtle, aromatic flavor. It's best to use fresh garlic rather than pre-minced garlic.
White Wine: Used to deglaze the pan and add depth. Ideally, use a dry white wine for the most complimentary flavor.
Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for sautéing and marinating.
Fresh Parsley: Provides a burst of color and a fresh, herbal flavor to the dish.
Almonds (optional): In this recipe, almonds are toasted and finely minced to add a subtle, nutty depth to the flavor profile.
Expert Tips
Preparing fresh prawns or shrimp: If your prawns or shrimp haven't been peeled or deveined, follow these steps to prepare them:
- Begin by rinsing your prawns or shrimp under cold running water to remove any surface debris.
- Remove the head if still attached, then pull off the legs. Hold the prawn in one hand and gently peel the shells away with the other.
- Make a shallow cut along the back of the prawn or shrimp using a small knife. This will expose the dark vein (intestinal tract). Carefully lift and pull out the vein with the tip of your knife or by using your fingers.
- After deveining, give the prawns or shrimp one last rinse under cold water to clean out any remaining residue. They are now ready to cook.
Sauce Tip: The sauce in this recipe is made from an emulsion of olive oil, orange juice, white wine, and pasta water. The starch from the pasta water emulsifies with the olive oil to make a slightly thicker sauce. So, if your sauce feels too thin, gradually add more pasta water while stirring over gentle heat to achieve a more saucy consistency.
Step by Step Instructions
1) In a small bowl, combine the prawns with half of the orange zest, orange juice, a dash of olive oil, and some fennel greens. Cover and let marinate for about 30 minutes.
2) In a sauté pan, add the almonds and cook over medium heat, stirring frequently until they begin to brown. Once browned, transfer them to a food processor and pulse until finely minced. Set aside.
3) In a large frying pan, heat 3-4 tablespoons of extra virgin olive oil over medium heat. Add garlic and cook until it starts to brown slightly. Add chopped fennel and cook until softened.
4) Add the prawns, cooking each side for a few minutes until browned. Add white wine and half the chopped parsley; increase heat and cook until the alcohol evaporates.
5) Stir in the remaining marinade and continue cooking for a few minutes to reduce the liquid. Season with salt if needed.
6) While the sauce cooks, bring a large pot of water to a boil. Add salt, allow the water to return to a boil, then add the pasta and cook until al dente. Before draining, reserve a cup of the pasta cooking water
7) Add the pasta to the sauce, mixing gently over low heat. If dry, add reserved pasta cooking water to adjust consistency.
8) Turn off the heat, stir in minced almonds (if used), orange slices, parsley and season with black pepper.
9) Serve sprinkled with a pinch of the remaining orange zest.
Storage and Leftovers
Storage: Allow any leftovers to cool to room temperature, then transfer them into an airtight container. Store in the refrigerator for up to two days, ensuring the container is sealed well to maintain freshness.
Reheating: Place the pasta in a microwave-safe container and cover it. Heat for two minutes on a medium setting, then stir the pasta. Continue to heat in 30-60 second intervals, stirring between each, until the pasta is hot throughout.
FAQs
Prawns and shrimp are similar but have a few differences. Prawns generally have a slightly sweeter taste and are a bit larger than shrimp. They also have different gill structures and shell segments, although they can still be prepared in the same way.
Yes, you can use shrimp instead of prawns in this recipe. However use jumbo-sized shrimp to better mimic the size and texture of prawns.
Ideally, you want to use fresh, high-quality oranges, particularly those in season, as they provide a different flavor than the majority of bottled orange juices. Also, it's good to use fresh oranges as we use the orange zest as part of the marinated and for garnish.
Recipes You May Like:
- Farfalle with smoked-salmon and zucchini
- Green pasta salad with edible flowers
- Elephant garlic pasta
- Spaghetti al limone with ricotta and basil
- Lemon water spaghetti
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!
Farfalle Pasta with Prawns and Orange
Ingredients
For the Prawns:
- 12 Large prawns fresh or frozen, heads and shells removed but tails left on, one prawn kept whole for decoration
- 2 tablespoon extra virgin olive oil
- 1 organic orange zested and juiced
- 1 pinch fennel greens or fresh dill
For the Pasta and Sauce:
- 14.1 oz farfalle pasta or another short pasta of your choice
- 3-4 tablespoon extra virgin olive oil
- 2 cloves garlic peeled
- 1 fennel bulb outer layer removed, finely chopped
- ½ glass white wine
- 1 bunch fresh parsley finely chopped
- 1 organic orange sliced
- salt for pasta water and to taste
- freshly ground black pepper to taste
- 1 handful almonds optional
Instructions
Prepare the Prawn Marinade:
- In a small bowl, combine the prawns with half of the orange zest, orange juice, a dash of olive oil, and some fennel greens. Cover and let marinate for about 30 minutes.
Prepare the Almonds (optional):
- In a sauté pan, add the almonds and cook over medium heat, stirring frequently until they begin to brown. Once browned, transfer them to a food processor and pulse until finely minced. Set aside.
Prepare the Pasta and Sauce:
- In a large frying pan, heat 3-4 tablespoons of extra virgin olive oil over medium heat. Add garlic and cook until it starts to brown slightly. Add chopped fennel and cook until softened.
- Add the prawns, cooking each side for a few minutes until browned. Add white wine and half the chopped parsley; increase heat and cook until the alcohol evaporates.
- Stir in the remaining marinade and continue cooking for a few minutes to reduce the liquid. Season with salt if needed.
- While the sauce cooks, bring a large pot of water to a boil. Add salt, allow the water to return to a boil, then add the pasta and cook until al dente. Before draining, reserve a cup of the pasta cooking water.
- Add the pasta to the sauce, mixing gently over low heat. If dry, add reserved pasta cooking water to adjust consistency.
- Turn off the heat, stir in minced almonds (if used), orange slices, parsley and season with black pepper.
- Serve sprinkled with a pinch of the remaining orange zest.
Notes
Nutrition
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or some pasta making tools? They make great prezzies for pasta lovers.
Ashley says
This recipe is top notch! I love your flavor combo--the orange and the fennel go so well with the prawns. I'll be making this again!
Mimi Rippee says
A fabulous pasta dish! Congratulations!
Nicole says
This recipe is just delicious! It is so perfect for summertime dinner guests!
Gloria says
Another great pasta dish. This one is perfect for dinner guests. They will feel like they are eating in a restaurant, but better.
Liz says
The orange and fennel were delicious paired with the shrimp. The combination made such a fabulous dinner!!!
Dennis says
What a delicious pasta dish! Everyone in my family raved about it.
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