09 Sep One-pan creamy garlic prawn risoni
I 05m prep I 20m cook I
- 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) chicken liquid stock
- 125ml (1/2 cup) white wine
- 300ml light thickened cooking cream
- 1 tbsp chopped continental parsley leaves
- Lemon wedges, to serve
Heat 20g garlic butter and 1 tablespoon oil in a large frying pan 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 and add remaining oil to 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.
Recipe courtesy of taste.com.au