Easy One-Pan Wonder | Prawn Risoni with Tomato, Spinach & Feta

Who doesn’t love a recipe that’s bursting with flavour and saves you from a mountain of dishes? This one-pan prawn risoni is exactly that. Juicy prawns, a rich tomato base, melty feta, and fresh herbs, all cooked together for the ultimate weeknight dinner.

🍤 Perfectly seared prawns
🍅Rich cherry tomato sauce
🥬 Fresh spinach & herbs
🧀 Creamy feta on top

Serve with toasted bread for the dreamiest dinner you’ll want to make again and again!

✨ Why you’ll love this recipe:
✔️ One-pan dinner – less mess, easy cleanup
✔️ Big Mediterranean-inspired flavours
✔️ Quick enough for busy weeknights
✔️ Impressive enough for entertaining


Full Recipe

Serves: 4

Ingredients:
650 g prawns, peeled and deveined
Zest of 1 lemon
Juice of ½ lemon
2 tbsp butter, melted
½ tsp black pepper
3 garlic cloves, finely chopped

For the Sauce:
2 shallots, chopped
2 tbsp tomato paste
1 cup white wine
1 can cherry tomatoes (400 g)
¾ cup risoni (orzo) pasta
3 cups chicken or vegetable stock
Salt and black pepper, to taste
2 tbsp fresh dill, chopped
2 cups baby spinach
100 g feta, crumbled
Juice of ½ lemon
2 tbsp fresh parsley, chopped

To Serve:
Crusty bread, toasted and buttered

Method:
1. In a bowl, combine prawns with lemon zest, lemon juice, melted butter, black pepper, and garlic. Toss well and set aside.

2. Heat a large pan over medium heat. Add prawns and fry for 2–3 minutes, then flip. Add garlic and sauté for 2–3 minutes until just pink. Remove prawns from the pan and set aside.

3. In the same pan, add shallots and cook for 2–3 minutes until softened. Stir in tomato paste and cook for 1 minute. Deglaze with white wine, simmering until reduced by half. Add cherry tomatoes and cook for 3–4 minutes, gently breaking them down.

4. Stir in risoni and pour in stock. Season lightly with salt and pepper. Simmer, stirring occasionally, for 10–12 minutes until the risoni is al dente and most of the liquid has been absorbed.

5. Stir through spinach until it wilts. Return prawns to the pan, then scatter over the feta. Squeeze over the remaining lemon juice, sprinkle with parsley and dill.

6. Spoon into bowls and serve with toasted buttered bread on the side.


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