ingredients
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
method
- 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.
- 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.
- 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.
method
Like it spicy? Add 1/2 teaspoon dried chilli flakes to the garlic butter in step 1 for fiery chilli garlic prawns.
Credits: Taste