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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.
Course Dinner
Keyword Egg Free, Nut Free, Pescetarian, Seafood
Dietary Pescatarian
Allergen Egg-free, Nut-free
Protein Seafood
Member Free
30 minutes
Total Time 30 minutes
Servings 2
Calories 894

Ingredients

  • 8 tiger prawns raw, large, shells removed
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 5 tsp butter
  • 1 shallot finely sliced
  • 2 cloves garlic finely chopped
  • 1 tbsp oregano fresh or dried, plus extra to serve
  • 0.75 cup risoni orzo pasta
  • 1.75 cups chicken stock
  • 0.5 cup thickened cream
  • 2 cups baby spinach
  • 0.75 cup frozen peas
  • 0.5 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.
    8 tiger prawns, 1 tbsp extra virgin olive oil, 0.5 tsp sea salt, 1 tsp cracked black pepper, 5 tsp butter
  • 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.
    5 tsp butter, 1 shallot, 2 cloves garlic, 1 tbsp oregano, 0.75 cup risoni, 1.75 cups chicken stock
  • 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).
    0.5 cup thickened cream, 2 cups baby spinach, 0.75 cup frozen peas, 0.5 cup parmesan cheese, 8 tiger prawns
  • Divide the creamy risoni among bowls, then top with the prawns. Squeeze over a little lemon juice and finish with some fresh oregano.
    lemon juice, 1 tbsp oregano