Prawn Fusilli with Radicchio & Orange Reduction
(Serves 4 Entree size or 2 Mains size)
500gr Fusilli Pasta
12 King Prawns – Deveined and butterflied
2 Slices Proscuitto – Finely Sliced
1 Orange – Segmented
1 Small bunch of Parsley – Leaves picked
1 Handful of Crisp Baby Spinach
6 Radicchio Leaves
1 Cup Orange Juice – Reduced to syrup consistency
Splash of Olive Oil
Seasoning to taste
I was wandering around the markets this weekend waiting for inspiration, I usually write a list before going shopping but for some reason this time I didn’t. Before long though I saw a beautiful little radicchio & remembered this dish from years ago. I love it when an ingredient reminds you of a dish & before you know it you’ve figured out what to cook for family dinner. Mission accomplished.
I remember this little exercise of segmenting oranges from culinary school, it was the first of our lessons on knife skills & luckily I managed to not draw blood (unlike some of my class mates) – it was the first time we used our (then) scary brand new huge chefs knives. It’s hard to imagine how nervous we all were or to believe that very soon we’d be one day able to slice boxes of vegetables without even looking at our fingers with that monster knife chopping away at lightning speeds – but back then we were all just a little nervous. Practice makes perfect, so take it easy if you’ve never done this before. Hold the orange firmly in your hand, and gently slide your knife between the membrane walls toward the center of the fruit to release the segments
Loosen each segment, remove it from the fruit and set it aside
This is a really quick dish to prepare, so get your ingredients ready & then it’ll only take about 5 minutes to complete.
In a lightly greased pan, cook your proscuitto and prawns over a high heat, the saltiness of the proscuitto will give the prawns a tasty hit.
In a large stainless steel bowl add the parsley leaves and the baby spinach
Toss in the orange segments
And the radicchio
Pour over the cooled orange reduction and Olive Oil
Add the Prawn & Proscuitto mixture, ensure the pasta is ready to go, as you don’t want the salad leaves to wilt
Add the Fusilli Pasta and toss lightly with the other ingredients
A super quick, simple restaurant style meal you can whip up in a matter of minutes. The sweet and salty combinations are a party in your mouth, perfectly balanced.
Do you ever wander through the markets looking for inspiration or are you a strictly what’s on the list type?
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56 Comments and Pings on PRAWN FUSILLI WITH RADICCHIO & ORANGE REDUCTION
I’m always multi-tasking at the market — usually have something in mind, but keep my eyes open for the unusual or inpiring. The worst is when you travel somewhere with fantasic farmers’ markets (Seattle!) and you’ve no kitchen to cook in. That hurts.
Oh yeah…, I know what that’s like – that’s gotta be the definition of frustrating huh
My kind of dish, I love combining prawns with fruit.
Yes, I do wander around markets for inspiration. I get inspired, not only by fresh produce and artisan foods on sale, but also by pottery bowls, wooden bowls and antiques; I wonder what food will look good plated on them. I’ve cooked a dish before simply because it would look good with a bone-handled spoon I’d bought
Cindy Taylor recently posted..CLOVES AND NOSTALGIA
Now that’s cool., that’s the sort of thing I would do – make a dish to go with a bone handled spoon – love the way you think Cindy
This is what my hubby and I call a taste-explosion meal! Brilliant recipe Anna!
Mandy
I wish I could stick to my grocery list – I get very side tracked with all sorts of everything,
Mandy – The Complete Cook Book recently posted..Zucchini Slice
Absolutely Mandy
It is a real taste explosion – I love it & can’t believe I haven’t made it for ages, its so quick & simple 
I always write lists too but it doesn’t take much to side track me, usually come home with more than I’ve written down (sigh) !
That looks great. I can do this, I can get all those ingredients here. Thanks.
Debra Kolkka recently posted..A fishy tale
You could use a lovely whit fish with this too Debra, if you don’t have prawns. Enjoy my friend
Hi Anna, I am back from my Costa Rican vacation–getting caught up on all my food blog friends and their exploits. What a delicious and refreshing recipe—the citrus and prawns remind me of some of the cooking I did on there, on the Pacific.
When I shop, I have a list of some of the needed basics, but I always am open to what is available, in the moment, to form the idea of what I will cook.
nancy at good food matters recently posted..Agua de Jamaica- “Red Zinger”
Aaahhh, your trying to make me jealous aren’t you Nancy
Casta Rican vacations – WOW! Can’t wait to read more about it. This recipe is a really lovely summer one so I can imagine being on the Pacific most of these ingredients would be easily come by 
Looks luscious as always, Anna! I’ve missed you! How are things? How did the meatloaf cupcakes turn out?
Lots of yummy love,
Alex aka Ma What’s For Dinner
http://www.mawhats4dinner.com
You too Alex
Haven’t made the meatloaf cupcakes since the kids event last year…., but I’ll always remember them 
Great to reconnect 
I have started becoming a “only list shopper” or else the entire grocery store will be my inspiration and my refrigerator the canvas! But if I see something on super sale, I won’t walk away.
Another great recipe Anna!
Priyanka recently posted..Fashion- huh
Oh I like that…… and how true huh. I reckon the entire grocery story would be my inspiration & my refrigerator the canvas too if left to my own devices…., list shopping for me that’s for sure if I want to stay within my sort of budget
I love seafood with citrus so much, Anna.
Great example of how to segment an orange!
Mmmm, love seafood with citrus too. Strange how we kind of forget these old favourites. Glad I’ve found it again
Anna ~ this dish is perfect; it’s quick, it’s easy and yet it’s full of flavor: sweet of the orange against the bitter of the radicchio. adding the prawns and pasta is the icing on the cake so-to-speak. just fabulous! and WOW – that is SOME KNIFE!! i use a 7-inch santuko – that think you have would scare the living daylights outta me!!
SMITH BITES recently posted..AVERY’S BLOOMINGTON BITES – SEITAN NOODLE SOUP
I totally agree, this dish is just gorgeous, and the icing on the cake is that it takes no time at all to prep.
The knife I was using, is super light, and looks scarier than it is. Ohhhhh…. me likey the Santuko, the Japanese knives are wonderful. :0)
Yum…I love prawns. But what really caught my eye from this post is the perfect way you sectioned the orange. Seriously, why have I never done it that way before? (Not that I section oranges that often…but still!)
Ameena recently posted..i didn’t think i’d make it this far
Me too Ameena. Love Prawns and they go great with the sweetness of the orange.
I think that segmenting an orange is one of those things that not many of us know how to do, use a small knife to practise, make sure it is sharp too. It really makes a difference to the end product having perfectly segmented oranges. 
how delightful! And I am super impressed by your orange segmenting skills
Lisa (bakebikeblog) recently posted..The ABCs of BBB
Thanks Lovely Lisa!
Delightful explains this dish perfectly. 
This sounds like a terrific combination with pasta, prawns and radicchio, and I love the orange reduction here, such excellent flavors!
5 Star Foodie recently posted..5 Star Foodie Junior- Irish Brown Bread Ice Cream
It is… It is!
Sooooooo yummy, in fact, it is a dish I could eat most nights of the week. 
Looks great but geezs a giant clever, poor orange. I need to add one of those scary looking things to my kit. I think it could be quite nice with wilted salad leaves, you ever tried it intentionally or by accident?
Barton recently posted..Patatas bravas
Hahaha! Funny…. I do remember feeling that way when I first attempted this as a brand new chef.
I’d defo recommend adding a few Kiwi knives to your tool kit, they are wonderful little knives, very multipurpose. :0)
And, nope not tried wilting the salad, I love the crunchy texture of the fresh ingredients, I’d think it would change the dish dramatically, make it more wintery maybe. Let’s try it!
Oh Anna, needless to say, you had me at prawn
. Loving how beautifully the colors of this dish combine and the flavor combinations – simply divine. Such a healthy, quick, and easy dish as well.
How I wish I had your knife skills! I would love to take a class on how to use a knife properly and the different cutting techniques. You make it look so easy. The area that takes up the most time for me in the kitchen is cutting and chopping.
I usually have some dishes planned out before I go grocery shopping, if not then I usually wander around any end up gettin almost everything. Teehee.
LeQuan recently posted..Eat Alberta Food Conference
It is a gorgeous dish LeQuan, Im delighted you love it as much as me. Hey, I have written a ‘Back To Basics’ cooking class that covers things like knife handling and the different cutting techniques, check out http://hubpages.com/hub/THE-HOSPITALITY-GURU-COOKING-BACK-TO-BASICS-KNIFE-HANDLING, a very good first lesson.
I love prawn pasta dishes, they are always so quick to cook. Although not a fan of peeling the raw prawns.. Very good segmenting skills. I must admit that I have never segmented before..
Susan recently posted..Penang Caramelised Chicken
You & me both Susan – love a good prawn pasta dish, as you say they are so quick ‘n easy to cook – perfect for week nights
I m totally a shrimp person.Love that you used orange as citrus.This pasta will certainly grace my lunch table tomorrow..thanks for sharing
Tanvi@SinfullySpicy recently posted..Keema Matar- Ground Lamb & Peas With Spices
I had forgotten how much I loved this clean tangy taste Tanvi
The orange goes so well with pasta & prawns, I’m going to have to make this again soon too 
It’s recipes like these that make me sad you’re not a chef whose restaurant I could go to tonight anymore
Awwwhh, thanks Lovely One
That’s such a lovely thing to say 
I absolutely love raddicchio and witlof with orange juice. It seems to really temper the bitterness of both!
Lorraine @ Not Quite Nigella recently posted..The Norfolk- Redfern
Totally agree Lorraine., the combination works so well doesn’t it.
Great little dish Anna! It can be scary playing around with those big sharp knives, glad you survived them!
InTolerantChef recently posted..Sweet Chilli Calamari
Can you remember the first time Bec? Scary stuff huh
Hi Anna. How are you?
Can I just say first of all, that is one big knife you had there. When I segment an orange for the first time I was very careful. It took me a while but at least I still have all my fingers attached to my hand.
The dish looks incredibly delicious.
Michael Toa recently posted..Cinnamon Plums with French Toast
Hey there Michael
You know the knife is a bit on the big side isn’t it, but it was the sharpest one at hand (I’m a bit on the lazy side when it comes to sharpening my knives). The dish is a tasty one, true 
Whenever, I see prawns in a dish, my eyes light up.
Anna…after having read the ingredients you’ve used…my tummy is doing the happy dance. I’m a huge fan of radicchio and the perfect pairing of orange is sublime. Fabulous meal!
Ciao for now and flavourful wishes,
Claudia
FOODESSA recently posted..WHIP into shape BUTTERSCOTCH cake
I’m a bit the same Claudia
I love prawns in pasta but prawns any old time work for me too, just love ‘em 
Glad you like this dish, I can’t believe its taken me this long to rediscover it, I used to make it a lot 
This is a great idea, especially now that I am on a diet and I am looking for healthy not loaded with calories meals.
Katerina recently posted..Lagana Greek Flat Bread
Thinking of you on your diet Katerina
It’s wonderful to loose weight & be healthy but such a shame to go without all our favourite foods isn’t it. Glad you like this dish, it would be a great addition to your low cal meals, healthy & yet beautifully filling at the same time.
Holy smokes. This looks friggin’ awesome. I think I’ll be trying it next week once I restock on groceries. It looks light, yet hearty and I love the idea of a salad and pasta dish all rolled into one. Just gorgeous Anna!
Julie M. recently posted..Simply Bean Soup
Owhhh, I love that….. but your right….. this one really is a salad & pasta all rolled into one, never thought of it that way but your so right, kind of like a warm salad. Thanks Lovely
I love this, it’s elegant, healthy, and full of beautiful colour. Great dish daaaaahling!
Yes, but actually, inspiration just comes to me in the market. I think, how can you not be inspired by all those beautiful fresh ingredients.
*kisses* HH
Absolutely have to agree with you on that H.H. The marketplace is loaded with inspiration isn’t it. No wonder I come home with half the place each week
You make me want to go and try and make that pasta girl! That dish looks great
cityhippyfarmgirl recently posted..upcycling to gift tags
Thanks Brydie, glad it looks a treat to you girlfriend
It’s a mighty tasty little dish…. well worth the 5 minutes or so to cook 
Great flavor profile here. Love the inclusion of the ham with the seafood.
Bravo!
It’s a neat little flavour hit this one Lazz, & so quick ‘n easy. My type of eating
Looks DIVINE Anna! The fusilli looks artisanal and handmade, yum! Refreshing summer fare at its best but I gotta say, that is one big-a$$ knife! No paring knife?
Hehheeee
Well., funny thing., you get used to your sharpest knife & tend to use it all the time, that’s why I mentioned it (kinda by way of excuse) 
– but never did get a gist of that paring knife!!!!! Thanks Laura, couldn’t agree with you more, the fusilli dish did come together singing its tune of summer 
I can see this would be perfectly balanced – AND delicious, nutritious, as well as made completely from scratch. YUM. This could easily be in your portfolio for your own restaurant in the future. It is one of those signature type dishes that would be unforgettable and is just begging me to make it!
YUM!
valerie
A Canadian Foodie recently posted..Giant Pasta Shells- Turkey- Garlic and Sundried Tomato Pesto
Heheee
It was one of my dishes back in the day when I was Head Chef for the first time Valerie so I guess it is in some way mine in my portfolio 
It is a lovely little dish isn’t it 
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This entry was posted on Tuesday, March 15th, 2011 at 8:29 pm and is filed under Family Dinner, Recipes, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.