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One-pan creamy garlic prawn risoni

 

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

  1. 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.
  2. 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.
  3. 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