Creamy Garlic Prawn Risoni

A fast, one-pan seafood pasta-like dish with juicy prawns, a silky garlic cream sauce, and risoni that cooks right in the flavourful broth.

Ingredients

• 1 lb (450g) raw prawns/shrimp, peeled and deveined (tails on optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil (or butter)
• 4 garlic cloves, finely minced
• 1/2 tsp red pepper flakes (optional)
• 1 1/2 cups (300g) risoni (orzo)
• 3 cups (750ml) chicken stock (or seafood stock)
• 1/2 cup (125ml) dry white wine (or extra stock)
• 1/2 cup (125ml) heavy cream
• 1/2 cup (50g) finely grated Parmesan
• 1 tbsp lemon juice (plus lemon wedges to serve, optional)
• 2 tbsp chopped parsley (optional, for freshness)

Method

• 1

  Step 1: Season & sear prawns

  Pat prawns dry (this helps them brown instead of steaming). Toss with 1/2 tsp salt and the pepper. Heat 1 tbsp oil in a large deep skillet or sauté pan over high heat. Add prawns in a single layer and sear 60–90 seconds per side until just opaque and lightly golden. Transfer to a plate (they’ll finish later).

• 2

  Step 2: Build the garlic base

  Reduce heat to medium. Add remaining 1 tbsp oil, then the garlic and red pepper flakes. Stir until fragrant, about 30–45 seconds (don’t let garlic brown).

• 3

  Step 3: Toast the risoni

  Add risoni and stir constantly for 1 minute to coat in the garlicky oil; it should smell a little nutty and look glossy.

• 4

  Step 4: Simmer until al dente

  Pour in the wine (or extra stock) and stir, scraping up any browned bits. Add stock and remaining 1/2 tsp salt. Bring to a lively simmer, then reduce to medium-low so it bubbles steadily. Cook 10–12 minutes, stirring every 1–2 minutes toward the end to prevent sticking, until risoni is tender but still has a slight bite and the liquid is mostly absorbed (it should look saucy, not dry).

• 5

  Step 5: Make it creamy

  Stir in the cream and Parmesan. Simmer 1–2 minutes until the sauce turns silky and clings to the risoni. If it thickens too much, splash in a bit more stock or water (2–3 tbsp at a time) to loosen.

• 6

  Step 6: Finish with prawns & lemon

  Add prawns back in (plus any juices on the plate) and stir for 1–2 minutes just to warm through. Turn off heat, stir in lemon juice, then taste and adjust salt and pepper.

• 7

  Step 7: Serve

  Spoon into bowls while creamy and loose (it thickens as it sits). Finish with parsley and extra Parmesan if you like.

Tips

• **Don’t overcook the prawns**: Sear briefly first, then warm at the end—this keeps them juicy and tender.
• **Sauce too thick?** Risoni keeps absorbing liquid. Loosen with hot stock or water right before serving.
• **No wine**: Swap with extra stock; add an extra squeeze of lemon at the end to mimic brightness.
• **Make it richer**: Use butter for the sear or add an extra 2–3 tbsp Parmesan.
• **What to serve with it**: A simple green salad or steamed veg balances the creamy sauce beautifully.
• **Storage**: Keeps 2 days in the fridge. Reheat gently with a splash of water/stock to bring back the creaminess (avoid blasting it or prawns can toughen).

Nutrition (per serving, estimate)