Ingredients for Garlic Prawns With Risoni Tomato Artichoke
- Chicken Stock Powder
- 2 cups water
- Pasta
- Olive Oil
- Garlic Cloves
- 250g raw prawns, peeled and deveined
- Artichoke Hearts
- Dried Tomatoes
- Zest of 1 lemon
- Juice of 1/2 lemon
- Fresh Basil
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How to Make Garlic Prawns With Risoni Tomato Artichoke
- In a medium saucepan, whisk together the stock powder and water.
- Bring the mixture to a boil over high heat.
- Add the risoni and cook according to package directions (about 10 minutes), or until al dente. Drain and set aside.
- While the risoni cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute, or until fragrant.
- Add the prawns to the skillet and cook for 2-3 minutes per side, or until pink and curled.
- Season the prawns with salt and freshly ground black pepper.
- Add the cooked risoni, artichoke hearts, sun-dried tomatoes, lemon zest, lemon juice, and basil to the skillet.
- Gently toss to combine all ingredients.
- Serve immediately. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
53g
Fat
7g
Carbs
33g
