Why You’ll Love This Recipe

I love this recipe because it feels fancy but takes hardly any time. Everything cooks together in its own little foil packet, which means there’s almost no cleanup. The creamy garlic sauce pairs beautifully with the prawns, and the risoni soaks up all that delicious flavor. It’s also easy to customize — I sometimes add spinach, corn, or even a bit of chili for a spicy twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g (2/3 cup) dried risoni pasta
250ml (1 cup) pouring cream
2 tsp Massel Chicken Stock Powder
2 garlic cloves, crushed
1 tsp Dijon mustard
600g green prawns, peeled, deveined, tails intact
150g (1 cup) frozen peas, thawed
Fresh continental parsley leaves, to serve

Directions

I start by preheating the oven to 200°C (180°C fan).

I cook the risoni in a saucepan of boiling water for about 4 minutes, just until it’s partially cooked, then I drain it well.

In a small bowl, I mix together the cream, chicken stock powder, garlic, and Dijon mustard until smooth.

Next, I tear four 30cm square sheets of foil and divide the risoni evenly among them, pulling up the sides slightly to form shallow bowls. I top the risoni with the prawns and peas, then pour the creamy sauce evenly over each portion.

I fold the foil tightly to seal the parcels, place them on a baking tray, and bake for 15 minutes, until the prawns have turned pink and are just cooked through.

To serve, I carefully open the parcels, sprinkle with fresh parsley, and enjoy immediately while the sauce is creamy and hot.

Servings and Timing

This recipe serves 4 people and takes about 40 minutes total — 20 minutes to prep and 20 minutes to cook.

Variations

• Add heat: I sometimes add a pinch of chili flakes to the sauce for a little kick.

• Extra veggies: Baby spinach, corn, or diced zucchini go really well in this dish.

• Cheesy twist: A sprinkle of parmesan before sealing the foil adds extra richness.

• Different pasta: If I don’t have risoni, I use small pasta shapes like macaroni or ditalini.

• Seafood mix: Swap some prawns for scallops or firm white fish for variety.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I transfer the mixture to an ovenproof dish, cover with foil, and warm it at 180°C (350°F) for about 10 minutes until heated through. I add a splash of cream if it needs loosening.

FAQs

Can I use cooked prawns instead of raw ones?

Yes, but I reduce the baking time to about 10 minutes so they don’t overcook.

Can I make this ahead?

I can assemble the foil parcels a few hours in advance and refrigerate them until ready to bake.

Can I use frozen prawns?

Yes, I just make sure they’re fully thawed and patted dry before using.

What if I don’t have Dijon mustard?

I use wholegrain or yellow mustard instead — it still gives a nice tang.

Can I bake this without foil?

Yes, I layer everything in a baking dish, cover with foil, and bake for the same amount of time.

Can I use chicken instead of prawns?

Yes, thinly sliced chicken breast works well — just bake for an extra 5 minutes.

Is there a dairy-free version?

I replace the cream with coconut cream or a dairy-free alternative.

Can I use vegetable stock instead of chicken?

Yes, that works perfectly if I want a vegetarian-friendly flavor base.

Can I freeze this dish?

I don’t recommend freezing it — the cream sauce can separate when reheated.

What can I serve it with?

I like to serve it with garlic bread, a side salad, or steamed greens for a complete meal.

Conclusion

This Easy Creamy Garlic Prawn Pasta Bake is one of my favorite effortless dinners. The prawns cook perfectly in their creamy garlic sauce, the risoni absorbs all that rich flavor, and everything comes together in under an hour. It’s comforting, satisfying, and tastes like something straight out of a restaurant — all from the comfort of my own kitchen.