Garlic Prawns With Risoni, Tomato & Artichoke

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon chicken stock powder
• 6 cups water
• 400 g risoni pasta
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 500 g green prawns, peeled and deveiend, tails intact
• 280 g artichoke hearts
• 100 g semi dried tomatoes
• 3 teaspoons lemon rind
• 1/3 cup lemon juice
• 1 cup fresh basil, chopped

Recipe

• 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.
• 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.
• 3 add the prawns, artichoke, tomato, lemon rind, lemon juice and basil to the risoni and gently toss until just combined.
• 4 divide among serving bowls and serve immediately.