A fiery, flavor-packed dish that brings the coastal taste of Southern Italy to your plate. Juicy prawns, tender risoni (orzo), and bold Calabrian chili all simmered together in one pot—it’s spicy, creamy, and irresistibly good.
Origin One-Pot Calabrian Prawn Risoni
This recipe draws inspiration from Calabria, a region in southern Italy known for its love of seafood and spicy flavors—especially ‘nduja and Calabrian chili peppers. It’s a modern, fuss-free twist combining their bold culinary spirit with the comfort of risoni pasta cooked risotto-style.
What I Love About This Recipe
It’s got heat, depth, and that briny ocean taste that only prawns can give. I love how the risoni soaks up all those spicy, savory juices in one pot. It’s rich but not heavy, comforting but with a kick—and everything cooks together so cleanup is a breeze!
Also Read : One-Pan Ratatouille Risoni
One-Pot Calabrian Prawn Risoni
4
servings20
minutes30
minutes450
kcalIngredients
300g raw prawns, peeled and deveined
1 cup risoni (orzo) pasta
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp Calabrian chili paste (or use finely chopped Calabrian chili)
1 tbsp tomato paste
400ml fish stock or vegetable broth
½ cup cherry tomatoes, halved
2 tbsp olive oil
Zest and juice of ½ lemon
Salt and black pepper to taste
Fresh parsley or basil for garnish
Optional: 1 tbsp cream or butter for richness
Directions
- Heat olive oil in a deep skillet or pot over medium heat.
- Add onion and garlic, sauté until fragrant and soft.
- Stir in Calabrian chili paste and tomato paste, cook for a minute to release flavors.
- Add risoni and toast briefly in the mixture.
- Pour in stock, add cherry tomatoes, season with salt and pepper. Stir well.
- Cover and simmer for 10–12 minutes, stirring occasionally, until risoni is tender and most of the liquid is absorbed.
- Add prawns and cook for 3–5 minutes until pink and cooked through.
- Stir in lemon zest, juice, and optional butter or cream.
- Remove from heat, let sit for a couple of minutes. Garnish with parsley or basil and serve hot.
Notes
- Adjust chili level to your spice preference.
- Add baby spinach or peas for a veggie boost.
- For an extra Italian touch, top with grated parmesan or drizzle with olive oil.