Garlic Prawns with Risoni Tomato Artichoke
Elevate your weeknight dining with this mouthwatering Garlic Prawns with Risoni, Tomato, and Artichoke recipe—a Mediterranean-inspired dish that's ready in just 40 minutes. Tender prawns are sautéed to perfection in a garlicky olive oil blend, then layered with buttery risoni (orzo pasta), juicy cherry tomatoes, and tangy artichoke hearts. A splash of dry white wine and lemon zest adds a bright, sophisticated flavor, while a creamy stock-based sauce ties everything together. Topped with fresh parsley and a sprinkle of Parmesan cheese, this one-pan creation is as elegant as it is satisfying. Perfect for seafood lovers, this easy yet impressive meal is ideal for entertaining or a cozy dinner for four.
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Recipe Information
Ingredients
- 500 grams Prawns (peeled and deveined)
- 250 grams Risoni (orzo pasta)
- 200 grams Cherry tomatoes
- 150 grams Artichoke hearts (quartered, canned or jarred)
- 4 units Garlic cloves (minced)
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 100 milliliters Dry white wine
- 1 unit Lemon (juice and zest)
- 500 milliliters Chicken or vegetable stock
- 2 tablespoons Fresh parsley (chopped)
- 30 grams Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
Bring a medium pot of salted water to a boil. Add the risoni and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
Season the prawns with a pinch of salt and pepper, then add them to the skillet. Cook the prawns for 2-3 minutes on each side until pink and fully cooked. Remove the prawns from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add 1 tablespoon of olive oil and the butter. Stir in the cherry tomatoes and cook for about 5 minutes until they soften and start to release their juices.
Deglaze the skillet by pouring in the white wine and scraping up any browned bits on the bottom. Let the wine cook for 1-2 minutes until slightly reduced.
Add the artichoke hearts to the skillet, followed by the cooked risoni. Stir in the reserved pasta water and chicken or vegetable stock to create a lightly creamy sauce.
Return the cooked prawns to the skillet and gently toss them with the risoni mixture. Add the lemon juice, lemon zest, and half of the chopped parsley. Stir to combine and adjust seasoning with salt and black pepper as needed.
Serve the garlic prawns and risoni hot, garnished with the remaining parsley and grated Parmesan. Enjoy!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 5896 mg | 256% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 17.3 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 19.1 mcg | 96% | |
| Calcium | 725 mg | 56% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
