Recipe

Prawns with risoni and peas

Serve our quick garlic prawns with mushy peas and risoni for a light meal that's perfect for summer. Find more recipes like this in The Australian Women's Weekly's 'Fast Favourite Dinners' cookbook.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Prawns with risoni and peas
  • 20 gram (¾ ounce) butter, chopped
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) water
  • 2 1/2 cup (300g) frozen peas
  • 1 cup (220g) risoni pasta
  • 2 tablespoon extra virgin olive oil
  • 12 medium peeled uncooked prawns (shrimp) (540g), tails intact
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 fresh long red chilli, seeded, chopped finely
  • 2 teaspoon extra virgin olive oil, extra
  • 1 medium lemon (140g), cut into wedges

Method

Prawns with risoni and peas
  • 1
    Heat butter in a small saucepan over low heat. Once foaming, add half the garlic; cook, stirring, until lightly golden. Add stock and the water, bring to the boil; reduce heat slightly. Add peas; cook, covered, for 3 minutes or until tender. Remove and reserve ½ cup peas.
  • 2
    Cook risoni in a saucepan of boiling water until almost tender; drain.
  • 3
    Meanwhile, heat oil in a large frying pan over high heat. Cook prawns for 1 minute, add remaining garlic, turn prawns over; cook for a further minute or until just cooked through.
  • 4
    Using a stick blender (or small food processor), coarsely puree pea and stock mixture; stir in reserved whole peas. Season to taste. Add puree mixture and risoni to pan with prawns; stir to combine. Cook for a further minute or until heated through. Stir in parsley and chilli.
  • 5
    Serve drizzled with extra oil and accompanied with lemon wedges.

Notes

The recipe can easily be doubled to serve four. You could make the recipe using vongole (clams) instead of prawns and moghrabieh (pearl couscous) instead of the risoni. Serve with crusty sourdough bread.

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