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Latest from Deeks - Prawn Pasta with Lemon and Parsley Pangrattato

By Christie Stuart Christie 5/11/2019 5:48 am


200g Green Prawns

2 Garlic Cloves

Zest and Juice of 1 Lemon

1 Tablespoon baby capers

Roughly Chopped handful of flat leaf parsley,

2 Anchovy filets

1 Fresh chilli (Optional)

50ml olive oil

Sea salt (for pasta water) and ground Black pepper,

200g Deeks Spirelli Pasta

Prawn Pasta Ingredients 



Confit 2 garlic cloves; cook in 30ml of olive on a low heat for 10mins, remove and mash into a paste.

Thinly Slice remaining garlic clove and chilli set aside.

Clean, peel and de-vain prawns.

Make pangrattato (See below).

De-Vain Prawn



Bring salted water to the boil. Add pasta and cook until Al dente.

Pour remaining olive into a cold pan.

Add prawns, sliced chilli and garlic, anchovy, capers and slowly warm up the oil with a moderate heat. The oil just needs to be warmed through and the anchovy melted. When anchovy has melted remove semi cooked prawns and set aside.

Prawn Pasta Pan

Add garlic paste and stir in. Add lemon juice, taste and correct the seasoning.

Drain pasta. Reserve some of the cooking water.

Add cooked pasta to the pan with some of the reserved pasta water. Add back prawns, toss until prawns are cooked through.

Serve and sprinkle with lemon and parsley pangrattato.


Prawn Pasta


Lemon and Parsley Pangrattato : 

Remove the crust from Deeks Quinoa Loaf. Tear/slice bread into small pieces.

Heat 30ml garlic infused olive oil in a pan, add the bread pieces and a handfull of Deeks Grain & Gluten Free Bread Crumbs and toast in the pan until golden brown. Leave to cool. (If still bread is still a little soft toast in a warm oven until crunchy.)

Place toasted bread crumb mix into a Mortar and Pestle, lightly crush.

Lemon Zest

Roughly chop parsley and lemon zest and mix together with the crushed bread crumbs.