Prawns Main Italian

Oven-baked prawn rigatoni

Name: Oven-baked prawn rigatoni
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 400g rigatoni; 2 cups (500ml) fish stock; 2 garlic cloves, chopped; 1 tablespoon chopped oregano leaves; 16 large green prawns, peeled (tails intact), deveined; Finely grated zest and juice of 1 lemon; 1 cup (120g) frozen peas; 2 tablespoons extra virgin olive oil; 125g soft goat's cheese; 1/2 bunch chives, snipped

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by Warren Mendes

delicious. team

Oct 03, 2015

Impress your family with this quick and tasty one-tray prawn rigatoni.

400g rigatoni
2 cups (500ml) fish stock
2 garlic cloves, chopped
1 tablespoon chopped oregano leaves
16 large green prawns, peeled (tails intact), deveined
Finely grated zest and juice of 1 lemon
1 cup (120g) frozen peas
2 tablespoons extra virgin olive oil
125g soft goat's cheese
1/2 bunch chives, snipped

Method

1.

Preheat the oven to 200C.
2.

Place the pasta, fish stock, garlic, oregano and 2 cups (500ml) hot water into a 3L (12-cup-capacity) casserole dish. Cover with a lid and bake for 20 minutes, then remove from oven and add prawns, lemon juice and peas. Cover and cook for a further 15 minutes or until the pasta is al dente and the prawns are cooked through. Season.
3.

Drizzle with oil and scatter with goat’s cheese, chives and lemon zest to serve.