’Nduja prawns with courgette & pea pasta

’Nduja prawns with courgette & pea pasta

Punchy ’nduja, a spicy Calabrian salami paste, works so well with juicy prawns. Change the pasta shape to suit what’s in your cupboard, if you like.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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  • 100g orzo pasta
  • 165g pack extra large raw king prawns
  • 50g Essential Salted Dairy Butter
  • 2 courgettes, coarsely grated
  • 1 large clove garlic, crushed, or 1 tsp Cooks’ Ingredients Garlic Purée
  • 1 sprig/s rosemary, finely chopped to give ½ tsp
  • 80g pack popped garden peas
  • 3 tsp Cooks’ Ingredients ’Nduja Paste, to taste


  1. Boil the orzo in a pan of salted water for 7 minutes. Meanwhile, pat the raw prawns dry on kitchen paper and season lightly.

  2. Melt 20g butter in a large frying pan until very hot and bubbling. Add the prawns and fry for 3-4 minutes, turning occasionally, until cooked through, pink and opaque. Transfer to a plate, leaving some butter behind, and keep warm.

  3. Tip the courgettes into the pan with the garlic, rosemary and peas and fry for 3-4 minutes until the courgettes are beginning to colour and the peas are hot. Drain the pasta, stir it into the vegetables, season, then mound onto plates.

  4. Melt the remaining butter in the pasta pan and stir in the ’nduja paste followed by the prawns. Spoon it over the pasta and serve.

Cook’s tip

Leftover ’nduja paste can be kept in the fridge for up to 1 month. Add little dollops to pizza toppings, add to the pan as you fry eggs, spread it over crostini and top with burrata and antipasti veggies... it’s a really versatile fridge friend. For plenty more ideas, visit waitrose.com


Typical values per serving when made using specific products in recipe


1,924kJ/ 461kcals



Saturated Fat












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