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Prawn saganaki with risoni
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and easy Prawn Saganaki with Risoni recipe.
Ingredients:
  • 250g cherry tomatoes
  • 250g yellow cherry tomatoes
  • 250g dried risoni
  • 600g (24) medium raw prawns from the deli
  • 2 garlic cloves, finely chopped
  • 125.00 ml firmly packed fresh continental parsley, torn
  • 100g feta, crumbled
  • Lemon wedges, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, heat half of the oil. Add the tomatoes, cook for 8 minutes while stirring occasionally until soft and tender. Then, transfer to a large plate.
  • Cook the risoni according to the instructions on the packet, then drain.
  • Heat the rest of the oil in the pan over medium-high heat. Add the prawns and garlic, cooking for 2-3 minutes until the prawns are fully cooked, stirring occasionally.
  • Combine the tomatoes, risoni, and parsley with the prawn mixture, then season with salt and pepper. Portion the dish into serving dishes and sprinkle with feta. Garnish with lemon wedges before serving.

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