Risoni with lemon pepper prawns
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How to make Risoni with lemon pepper prawns
Yield = 4Prep time: 0:05
Cook time: 0:10
Total time: 0:15
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
- Step 1 Cook risoni in a pan of boiling salted water according to packet instructions. Drain.
- Step 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.
- Step 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.
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