Ingredients:
500g of Barilla Risoni Durum Wheat
50ml fresh cream
1 Sicilian lemon
300g of cleaned medium prawns
1 spoons of butter
200g fresh peas
2 garlic cloves
2.5L legume broth
2 spoons of chopped parsley
Preparation mode:
Cook the peas in boiling water for 3 minutes. Cool in cold water and set aside. Quickly brown the prawns in extra virgin olive oil, with salt and ground black pepper. Reserve. In the same frying pan, add the garlic and onion and cook until the onion becomes translucent.
Add the risoni to the pan and sauté for a few minutes. Add the broth little by little, ladle by ladle, stirring constantly, until the pasta cooks.
Turn off the heat and add the butter, cream, lemon zest and a little of its juice. Stir vigorously to make the dough creamy. Add the grilled shrimp and peas. Stir well. Serve immediately.
Note: If the broth is not enough, add a little water to finish cooking.
Yield: 6 servings
