Garlic Butter Prawn Orzo

Updated at: Wed, 31 Jan 2024 16:56:23 GMT

Step 1

1️⃣Pat the prawns dry to remove excess moisture (this will help them caramelise in the pan more efficiently). Combine in a bowl with olive oil, salt & pepper.

Step 2

2️⃣Place a large deep pan over high heat. Once the pan is hot add half the prawns. Quickly spread them out & leave them to fry for 1min. Use tongs to flip them & leave for a further min. Remove from the pan & repeat with the 2nd batch. Ensure they don’t completely curl to an ‘O’ shape, which means they’re overcooked. They’ll carry on cooking as they rest/when added back to the orzo. Just focus on getting colour on both sides.

Step 3

3️⃣Lower heat to medium & melt in 3 tbsp of butter (save the final tbsp for later). Add garlic & fry for 30 secs or so, just before it starts to brown. Stir in the orzo, then pour in 1 litre/4 cups of the stock. Give it a good stir then bring it to a simmer. Turn the heat down slightly & simmer until the orzo is al dente & the sauce has thickened to a risotto-style consistency, stirring occasionally. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water.

Step 4

4️⃣Stir in parsley, parmesan & prawns (alongside any resting juices). Stir in the final tbsp of butter, then check for seasoning & adjust if needed.

Step 5

5️⃣Serve individual portions with more parsley & parmesan if desired, alongside a squeeze of lemon juice to taste.

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