Creamy Lemon Butter Prawn Risoni

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Serves 2

Savor the taste of the Mediterranean with this vibrant Prawn Risoni. Plump prawns, zesty lemon, and creamy sauce perfectly coat the pasta. A symphony of flavors in every bite!

Recipe

Serves 2 · Prep 20m · Cook 25m

Ingredients

• 250g risoni (orzo) pasta
• 400g large prawns, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp chili flakes (optional)
• 1 cup (250ml) cherry tomatoes, halved
• 1/2 cup (125ml) dry white wine (optional)
• 1 cup (250ml) chicken or vegetable stock MASSELL
• 1/2 cup (125ml) heavy cream
• Zest and juice of 1 lemon
• 1/4 cup (60ml) fresh parsley, chopped
• Salt and pepper, to taste

Method

1. Bring a large pot of salted water to a boil.Add the risoni and cook according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Season the prawns with salt and pepper, then add them to the pan. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the prawns from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and chili flakes (if using) and cook for another 30 seconds until fragrant. Stir in the cherry tomatoes and cook for 2-3 minutes until they start to soften.
4. If using, pour in the white wine and let it simmer for 2-3 minutes, allowing it to reduce by half. Add the chicken or vegetable stock and bring the mixture to a gentle simmer.
5. Stir in the heavy cream, lemon zest, and lemon juice. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
6. Add the cooked risoni and prawns to the pan, stirring to coat everything evenly in the sauce. Cook for another 2 minutes to heat everything through.
7. Serve with fresh parsley