One-pan creamy garlic prawn risoni

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This speedy seafood dinner is made with white wine and mustard for instant depth of flavour.


50g garlic butter
2 tbsp olive oil
500g peeled green prawns, tails intact
1 leek, thinly sliced
2 tsp Dijon mustard
200g (1 cup) risoni pasta
375ml (11/2 cups) Massel Chicken Style Liquid Stock
125ml (1/2 cup) white wine
300ml Bulla Light Thickened Cooking Cream
1 tbsp chopped continental parsley leaves
Lemon wedges, to serve


  1. Heat 20g garlic butter and 1 tablespoon oil in a large frying pan over medium-high heat. Cook the prawns, in 2 batches, for 2-3 minutes or until golden and cooked through. Transfer to a plate and set aside.
  2. Reduce heat to medium and add remaining oil to pan. Cook the leek for 2 minutes or until soft. Add the mustard, pasta, stock, wine and cream. Stir to combine. Bring to the boil. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
  3. Preheat grill to medium. Scatter prawns over pasta and dot with remaining butter. Cook under grill for 2 minutes or until butter has melted. Sprinkle with parsley. Serve immediately with lemon wedges.


    Like it spicy? Add 1/2 teaspoon dried chilli flakes to the garlic butter in step 1 for fiery chilli garlic prawns.

    Credits: Taste