Creamy Pea Risoni With Crispy Prawns
Creamy Pea Risoni With Crispy Prawns
This is absolutely mouthwatering and so yummy! A very easy dish, you can basically have it on the table in under 30 minutes.
Ingredients
- 8 tiger prawns raw, large, shells removed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 5 teaspoons butter
- 1 shallot finely sliced
- 2 cloves garlic finely chopped
- 1 tablespoon oregano fresh or dried, plus extra to serve
- 3/4 cup risoni orzo pasta
- 1 3/4 cups chicken stock
- 1/2 cup thickened cream
- 2 cups spinach
- 3/4 cup frozen peas
- 1/2 cup parmesan cheese grated
- lemon juice to serve
Instructions
- Marinate the prawns in the olive oil, sea salt and pepper. Place a large frying pan over high heat. Add 1 teaspoon of 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 aside. Keep the juices in the pan.
- Place the frying pan back over medium–high heat. Add the remaining butter and let it melt. Add the shallot and cook, stirring, for about 3 minutes. Then add the garlic and oregano and cook for 2 minutes. Stir through the risoni, followed by the chicken stock. Turn the heat down and simmer for about 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 through gently. Add the prawns back to the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
- Divide the creamy risoni among bowls, then top with the prawns. Squeeze over a little lemon juice and finish with some fresh oregano.
Nutrition
Calories: 894kcalCarbohydrates: 61gProtein: 56gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 391mgSodium: 2649mgPotassium: 947mgFiber: 4gSugar: 8gVitamin A: 4547IUVitamin C: 11mgCalcium: 561mgIron: 4mg
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