TOTAL TIME: 25 MINS
CALORIES/SERVING: 639 CALS PER SERVING
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 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 the 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 the grill for 2 minutes or until the butter has melted. Sprinkle with parsley. Serve immediately with lemon wedges.
Calories 639 cal
Total Fat 34g
- saturated 16.7g