Ingredients
- 50 grams garlic butter
- 2 tablespoons olive oil
- 500 grams prawns, green/raw peeled and tails intact (personally I would remove tails they sell them here raw peeled and tail intact)
- 1 leek, thinly sliced
- 2 teaspoons Dijon mustard
- 200 grams dried risoni pasta, or orzo (1 cup)
- 375 ml chicken stock (1 1/2 cups)
- 125 ml white wine (1/2 cup)
- 300 ml Cream, (light thickened cooking cream specified)
- 1 tablespoon chopped continental parsley leaves
- Lemon wedges, to serve
How to Make
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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.
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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.
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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.
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