One-Pan Creamy Garlic Prawn Risoni

Prep Time
Cook Time
Ready In

Recipe: #36718

March 31, 2021

"From our weekday newspaper The West Australian."

Original is 4 servings


  • Serving Size: 1 (395 g)
  • Calories 704.3
  • Total Fat - 36.2 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 82.6 mg
  • Sodium - 324.5 mg
  • Total Carbohydrate - 86.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3 g
  • Protein - 8.9 g
  • Calcium - 120.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 53.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat 20 grams garlic butter and 1 tablespoon oil in a large frying pan over medium-high heat and cook the prawns, in 2 batches, for 2-3 minutes or until golden and cooked through and then transfer to a plate and set aside.

Step 2

Reduce heat to medium and add remaining oil to pan and cook the leek for 2 minutes or until soft and then add the mustard, pasta, stock, wine and cream and stir to combine and bring to the boil and cook, stirring occasionally, for 10 minutes or until pasta is tender.

Step 3

Preheat grill/broiler to medium and scatter prawns over pasta and dot with remaining butter and cook under grill/broil for 2 minutes or until butter has melted and sprinkle with parsley and serve immediately with lemon wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the prawns, make sure to check that they are fresh and not frozen.
  • If you don't have white wine, you can substitute with chicken stock or vegetable stock.

  • Substitute the garlic butter with vegan butter: This substitution would make the dish vegan-friendly and would reduce the amount of saturated fat in the dish.
  • Substitute the white wine with vegetable stock: This substitution would make the dish alcohol-free and would add more flavor to the dish.

Lemon and Dill Variation Replace the Dijon mustard with 1 tablespoon of lemon zest and 1 tablespoon of fresh dill. Omit the parsley and replace with 1 tablespoon of fresh dill. Serve with lemon wedges and extra dill, if desired.

Roasted Asparagus with Parmesan - This simple side dish is the perfect accompaniment to the creamy garlic prawn risoni. The asparagus is roasted in the oven with a hint of garlic and a sprinkle of Parmesan cheese for a deliciously crispy and flavorful side. The bright green asparagus adds a great contrast to the creamy pasta dish and the Parmesan adds a nice salty flavor.

Lemon Garlic Broccoli: This bright and flavorful side dish is the perfect complement to the creamy garlic prawn risoni. Broccoli is cooked in a lemon and garlic sauce until tender and lightly browned. The sharpness of the lemon cuts through the richness of the garlic sauce, while the crunch of the broccoli adds a great texture to the dish. This dish is a great way to add a healthy and delicious side to your meal.


Q: Can I use a different type of pasta?

A: Yes, you can use a different type of pasta such as penne, fusilli, or macaroni. However, adjust the cooking time accordingly to ensure the pasta is cooked through.

Q: Can I use a different type of cheese?

A: Yes, you can use a different type of cheese such as mozzarella, cheddar, or parmesan. You can also mix different types of cheese together for a unique flavor.

0 Reviews

You'll Also Love

Fun facts:

The recipe for One-Pan Creamy Garlic Prawn Risoni was inspired by the famous French dish, Coq au Vin. This dish was famously served by Julia Child, an American chef, author, and television personality who is credited with introducing French cuisine to the American public.

The use of garlic butter in this recipe is also a nod to the popular Italian dish, Spaghetti Aglio e Olio, which translates to "garlic and oil spaghetti". This dish is believed to have originated in the 16th century and is still a popular dish today.