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Ingredients

1 tablespoon Massel chicken style stock powder
1.5L (6 cups) water
400g dried risoni pasta
2 tablespoons olive oil
2 garlic cloves, crushed
500g green prawns, peeled leaving tails intact, deveined
1 x 280g jar Sandhurst 100% fat-free artichoke hearts in brine, halved
100g low-fat semi-dried tomatoes
3 teaspoons finely grated lemon rind
80ml (1/3 cup) fresh lemon juice
1 cup chopped fresh basil

Method

Step 1 Combine the stock powder and water in a saucepan. Bring to the boil over high heat. Add risoni and cook following packet directions for 10 minutes or until al dente. Drain and return to the pan.
Step 2 Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook for 2-3 minutes each side or until the prawns curl and change colour. Season with salt and pepper.
Step 3 Add the prawns, artichoke, tomato, lemon rind, lemon juice and basil to the risoni and gently toss until just combined. Divide among serving bowls and serve immediately.

Garlic prawns with risoni, tomato and artichoke

How to make Garlic prawns with risoni, tomato and artichoke

Ingredients

Method