Description
This Easy Creamy Garlic Prawn Pasta Bake is a simple yet elegant meal made with tender prawns, creamy garlic sauce, and risoni pasta baked together in foil parcels. The result is a rich, flavorful dish with minimal prep and virtually no cleanup — perfect for busy nights or effortless entertaining.
Ingredients
150 g (⅔ cup) Dried risoni pasta
250 ml (1 cup) Pouring cream
2 tsp Chicken stock powder
2 Garlic cloves, crushed
1 tsp Dijon mustard
600 g Green prawns, peeled, deveined, tails intact
150 g (1 cup) Frozen peas, thawed
Fresh parsley leaves, to serve
Instructions
- Preheat oven: Set the oven to 200°C (180°C fan).
- Cook pasta: Boil the risoni for 4 minutes, just until slightly undercooked. Drain well.
- Make sauce: In a small bowl, whisk together cream, chicken stock powder, garlic, and Dijon mustard until smooth.
- Assemble parcels: Tear four 30 cm squares of foil. Divide risoni evenly among them, shaping shallow bowls. Top each with prawns and peas, then pour over the creamy sauce.
- Seal and bake: Fold foil tightly to seal and place parcels on a baking tray. Bake for 15 minutes, until prawns are pink and cooked through.
- Serve: Carefully open parcels, garnish with parsley, and serve hot.
Notes
Add chili flakes to the sauce for a spicy twist.
Stir in baby spinach, corn, or zucchini for extra veggies.
Sprinkle parmesan before baking for a cheesy version.
Use small pasta like ditalini or macaroni if you don’t have risoni.
Replace prawns with sliced chicken breast or seafood mix if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baked / Foil Parcel
- Cuisine: Australian
Nutrition
- Serving Size: 1 parcel
- Calories: 510
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 195 mg
