Name: Risoni with lemon pepper prawns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 160g risoni; 2 lemons, zested and juiced; 30.00 ml finely chopped lemon thyme; 1kg green prawns, peeled, deveined (or 500g peeled green prawns); 18.40 gm macadamia oil or grapeseed oil (see note); 150g sugar snap peas; 150g snow peas; 40.00 ml finely chopped chives; 250.00 ml snow pea sprouts

Risoni with lemon pepper prawns

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Rice-shaped pasta, risoni, pairs deliciously with seafood.

Ingredients:

160g risoni
2 lemons, zested and juiced
30.00 ml finely chopped lemon thyme
1kg green prawns, peeled, deveined (or 500g peeled green prawns)
18.40 gm macadamia oil or grapeseed oil (see note)
150g sugar snap peas
150g snow peas
40.00 ml finely chopped chives
250.00 ml snow pea sprouts

Instructions:

Prepare the risoni in a pot of seasoned boiling water as directed on the package, then drain.
In a bowl, mix together lemon zest, lemon thyme, 1/2 tsp ground white pepper, 1/2 tsp ground black pepper, and 2 tsp sea salt. Add prawns and toss to coat evenly.
In a large pan over high heat, heat oil. Sauté prawns for 2 minutes until they change color. Add sugar snap peas and cook for 1 minute. Toss in snow peas and cook for 1 more minute until veggies are tender. Stir in risoni, juice, chives, and most of the sprouts. Top with remaining sprouts and serve.

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