Farfalle Pasta with Prawns and Orange – The Pasta Project

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:

1. Begin by rinsing your prawns or shrimp under cold running water to remove any surface debris.
2. 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.
3. 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.
4. 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

Recipes You May Like:

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

Jacqui

The combination of farfalle (bow-tie) pasta with orange infused prawns, fennel and almonds makes this a very elegant looking and delicious dish which your guests are going to love! 

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Marinating time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 590 kcal

Ingredients 

US CustomaryMetric

 

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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.

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Notes

Pasta: I made this farfalle pasta with prawns and orange recipe with ridged farfalle (bow-tie pasta) from La Molisana. But you can also use normal farfalle or another short pasta. I think penne would work very well.
Prawns or Shrimp: You can substitute prawns with shrimps or use a mix of both. However, unpeeled precooked shrimps (or prawns) need very little cooking and so the dish wouldn’t be as flavorful. If you do use precooked seafood, I would suggest marinating it for longer so it absorbs more of the orange flavor and to reduce the cooking time. 
Orange Zest Tip: When grating the orange, avoid including the white pith beneath the skin; it can add a bitter flavor to the dish.

Nutrition

Calories: 590kcalCarbohydrates: 90gProtein: 21gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 38mgSodium: 217mgPotassium: 769mgFiber: 8gSugar: 12gVitamin A: 1480IUVitamin C: 61mgCalcium: 136mgIron: 3mg

Keyword Pasta with prawns, Pasta with prawns and orange, Pasta with seafood and orange, Pasta with shrimp and orange

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.