Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4-6 people
Cuisine: Main – Italian
Skill Level: Easy
INGREDIENTS
- 50g garlic butter
- 2 tbsp olive oil
- 500g peeled green prawns, tails intact
- 1 leek, thinly sliced
- 2 tsp Dijon mustard
- 200g (1 cup) risoni pasta
- 375ml (11/2 cups) Liquid Chicken Stock
- 125ml (1/2 cup) white wine
- 300ml Light Thickened Cooking Cream
- 1 tbsp chopped continental parsley leaves
- Lemon wedges, to serve
METHOD
- In a large pan, heat 20g garlic butter and 1 tablespoon oil over medium-high heat. Cook the prawns in 2 batches for 2-3 minutes, or until golden and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium then add remaining oil to the pan. Cook the leek for 2 minutes or until soft. Add the mustard, pasta, stock, wine and cream. Stir to combine. Bring to the boil. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
- Preheat grill to medium. Scatter prawns over pasta and dot with remaining butter. Cook under grill for 2 minutes or until butter has melted. Sprinkle with parsley. Serve immediately with lemon wedges.
SHOPPING LIST
Camberwell Market Seafoods & Kingfisher
- Green prawns
Camberwell Market Fruit & Veg
- Leek
- Continental parsley leaves
- Lemon
Nick & Sues Deli or Camberwell Market Deli
- Garlic butter
- Light Thickened Cooking Cream
- Olive oil
- Dijon mustard
Local bottlo
- White wine
Pantry
- Risoni pasta
- Liquid Chicken Stock
