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Risoni with lemon pepper prawns

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 1 1/2 cups (160g) risoni pasta (orzo)
  • 2 lemons, zested and juiced
  • 1 1/2 tablespoons finely chopped lemon thyme
  • 1kg green prawns, peeled, deveined (or 500g peeled green prawns)
  • 1 tablespoon macadamia oil or grapeseed oil (see note)
  • 150g sugar snap peas
  • 150g snow peas
  • 2 tablespoons finely chopped chives
  • 1 cup snow pea sprouts

Method

  • 1
    Cook risoni in a pan of boiling salted water according to packet instructions. Drain.
  • 2
    Meanwhile, combine lemon zest, lemon thyme, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground black pepper and 2 teaspoons sea salt in a bowl. Add prawns and toss to coat.
  • 3
    Heat oil in a large pan over high heat. Cook prawns, stirring, for 2 minutes until just changed in colour. Add sugar snap peas and cook for 1 minute. Add snow peas and cook for 1 minute or until vegetables are just tender. Stir in risoni, juice, chives and almost all of the sprouts. Garnish with remaining sprouts and serve.

Source: taste.com.au

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