Prawn saganaki past risoni

This Prawn saganaki gone risoni is sudden and easy to prepare.

The ingredient of Prawn saganaki past risoni

1. 1 tbsp olive oil
2. 250g cherry tomatoes
3. 250g yellow cherry tomatoes
4. 250g dried risoni
5. 600g (24) Coles medium raw prawns from the deli
6. 2 garlic cloves, finely chopped
7. 1/2 cup firmly packed lively continental parsley, torn
8. 100g feta, crumbled
9. Lemon wedges, to support

The instruction how to make Prawn saganaki past risoni

1. Heat half the oil in a large non-stick frying pan greater than medium heat. increase be credited with the total tomatoes and cook, stirring often, for 8 minutes or until soft and tender. Transfer to a large plate.
2. Meanwhile, cook the risoni following packet directions. Drain.
3. Heat the enduring surviving oil in the pan exceeding medium-high heat. grow the prawns and garlic. Cook, stirring occasionally, for 2-3 minutes or until the prawns are cooked through.
4. ensue the tomatoes, risoni and parsley to the prawn mixture. Season once salt and pepper. Divide among serving dishes and height considering the feta. encourage in the manner of lemon wedges.

Nutritions of Prawn saganaki past risoni

fatContent: 532.253 calories
saturatedFatContent: 12.6 grams fat
carbohydrateContent: 5.2 grams saturated fat
sugarContent: 55.8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 47.3 grams protein
sodiumContent: 338 milligrams cholesterol