Lemon Prawn Orzo
Plump prawns in a garlicky butter sauce with lemon and chili, tossed through orzo with feta and parsley. Mediterranean weeknight that feels far fancier than its 25 minutes.
25 minEasy~399 kcal / servingGreek
Contains shellfishContains glutenContains dairy
Nutrition
399 kcal
Calories
31 g
Protein
37 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains shellfishContains glutenContains dairy
Ingredients · per serving
- 250 g Raw king prawns (peeled)
- 200 g Orzo
- 1 medium Lemon
- 3 tbsp Fresh parsley
- to taste Black pepper
- ½ tsp Chili flakes
- 4 cloves Garlic
- 2 tbsp Olive oil
- 60 g Feta
- 30 g Butter
- to taste Salt
Instructions
- Bring a large pot of well-salted water to the boil. Add the orzo and cook 1 min less than packet time.
- Pat the prawns dry. Season with salt and pepper.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the prawns in a single layer. Cook 90 seconds per side until pink and curled. Lift onto a plate.
- Lower heat to medium. Add the butter to the same pan. When melted, add minced garlic and chili flakes. Stir 30 seconds — careful not to burn the garlic.
- Squeeze in the lemon juice and add the lemon zest. Bubble briefly.
- Drain the orzo, reserving a mug of cooking water. Tip the orzo into the lemon-butter pan with a splash of pasta water. Toss vigorously over high heat for 30 seconds.
- Return the prawns with their plate juices. Fold in chopped parsley. Plate, crumble feta on top, drizzle with olive oil, lemon wedge alongside. Eat immediately.
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