CREAMY PEA RISONI WITH CRISPY PRAWNS
Oh this is absolutely mouthwatering and so yummy!!!! A very easy dish, you can basically have it on the table in under 30 minutes.
Serves 2
Ingredients:
8 large raw tiger prawns, shell removed
1 tablespoon extra virgin olive oil
1/2 teaspoon butter
1/2 teaspoon sea salt
1 teaspoon cracked black pepper
1 tablespoon butter
1 shallot, finely sliced
2 cloves garlic, finely chopped
1 tablespoon fresh or dried oregano
3/4 cup risoni (orzo) pasta
1 ¾ cups chicken stock
1/2 cup cream
2 cups spinach leaves
3/4 cup frozen peas
1/2 cup grated parmesan cheese
Fresh lemon juice to serve
Method:
Marinate the prawns with extra virgin olive oil, sea salt and pepper. Preheat a large frying pan onto high heat. Add the butter and let it melt. Add the prawns and cook for 2 minutes on each side – you want the heat high so it caramelises the prawns well. Remove the prawns and set them aside. Keep the juices in the pan.
Place the frypan back onto medium/high heat. Add the butter and let it melt. Add the shallot and cook, stirring for about 3 minutes. Then add the garlic and fresh/dried oregano, cook for 2 minutes. Add the risoni and stir through. Then add the chicken stock. Stir through and turn the heat down to a simmer. Simmer for approx. 8 minutes until most of the liquid has been absorbed. Stir through the cream and let it gently boil. Then add the spinach, frozen peas and grated parmesan. Mix these all through gently. Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
To your bowls, add the creamy risoni and then top with 4 prawns on each bowl. Squeeze over some fresh lemon juice and some chopped oregano.