Who does not like a quick and flavoursome meal? This spicy prawn and orzo (rice-shaped pasta) is super quick and doubles easily if you want to feed a few people. Like I said, it is quick and ideal for those exhausting midweek days but, this is just as good on a beautiful summers day with a glass of vino.
Spice it up, spice it less …… that is entirely up to your tastebuds ….. or mood.
This recipe is by Elly McCausland.
Bon appétit !
You’ll need
- FOR THE CHILLI BUTTER PRAWNS
- 200g x prawns - raw, peeled and deveined
- 30g x butter
- 1 x red chilli finely chopped or a teaspoon of chopped chilli in oil
- 1 x garlic clove, thinly sliced
- 1 x pinch smoked paprika
- Salt
- Pepper
- 1 Tbsp x flat-leaf parsley, finely chopped
- FOR THE ORZO PASTA SALAD
- 150g x orzo
- 14 x cherry tomatoes, halved
- 2 Tbsp x olive oil
- ¼ tsp x salt
- 2 Tbsp x flat-leaf parsley, finely chopped
- 1 Tbsp x thyme leaves
- 1 Tbsp x dill, finely chopped
- 2 Tbsp x basil leaves, torn
- 1 Tbsp x squeezed lemon juice
- Zest of ½ lemon
Method
- First, prepare the orzo salad. Bring a large pan of salted water to the boil and cook the orzo until just al dente (around 7–8 minutes).
- Whilst that is cooking, mix together the olive oil, salt, herbs, lemon juice and zest.
- Drain the pasta, then toss with the olive oil and herb mixture. Stir through the tomatoes and set aside.
- For the prawns, heat the butter on a medium heat in a saucepan. Add the chillies and garlic and cook for a minute until fragrant and the garlic has softened slightly.
- Turn the heat up slightly, throw in the prawns and smoked paprika and cook for a couple of minutes on each side, or until just pink. Season and scatter with the parsley.
- Divide the orzo salad between 2 plates or bowls. Spoon the prawns and butter over the top then serve immediately.