Lemony Asparagus Orzo with Buttery Prawns

Name: Lemony Asparagus Orzo with Buttery Prawns
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g Large king prawns; 1 Lemon; 50 g Butter; Olive oil; 1 Red onion; 2 Garlic cloves; 150 g Orzo; 600 ml Stock; 1 bunch Asparagus; 1 handful Sugar snap peas; 1 handful Frozen peas; 2 tbsp Crème fraîche; Salt; Pepper

Keep a packet of frozen king prawns in the freezer at all times - cook them from frozen or defrost quickly. All made in one pan, fresh and Spring-like with green veggies. The key to great prawns is not to overcook them: as soon as they turn pink, take them off the heat. All made in one pan, which we LOVE here at Dinner Tonight. Beautifully fresh and Spring like with an abundance of green veggies. When it’s not Spring, you can use frozen peas (always petit pois) and edamame beans from the freezer and it’s still gorgeous

Cook

30m

Ingredients

Method

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Step 1

Heat a large frying pan over medium-high heat and add 50g butter. Once the butter is hot and foaming, add the prawns, season with salt, pepper, and the zest of 1 lemon. Cook the prawns on all sides until just cooked through, about 3 minutes. Remove the prawns from the pan and keep warm.

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For

200

Large king prawns

Lemon, zest & juice

Butter, 2-3 generous knobs

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Notes

If you don't like prawns
Lovely with chicken or salmon - I've also made it with chicken meatballs.

How much stock
It varies with pan size, orzo type and heat. 600ml is a good start for 150g orzo; add a splash more water or stock if it absorbs before the orzo is cooked. Taste as you go.

Make it spicy
Add 1/2 to 1 tsp chilli flakes when frying the prawns, or a drizzle of chilli crisp at the end.

Add-ins
Two cloves of minced garlic when melting the butter, or Boursin/cream cheese stirred through at the end.

Crème fraîche
Any dairy works - double cream, mascarpone, single cream or cream cheese - or leave it out and add more parmesan.

Leftovers
Keeps a few days in the fridge. If the orzo stiffens, reheat in a pan with a splash of stock or water to loosen.

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Made it?

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Comments

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Dinner Tonight Reader

4 months ago

Thank you - this was delicious and enjoyed by my kids too.

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Margie

4 months ago

Oh that’s brilliant! ❤️❤️

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Dinner Tonight Reader

4 months ago

This was seriously such a great dish so much flavour

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Margie

4 months ago

So pleased you liked it! ❤️

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Lemony Asparagus Orzo with Buttery Prawns

Keep a packet of frozen king prawns in the freezer at all times - cook them from frozen or defrost quickly. All made in one pan, fresh and Spring-like with green veggies. The key to great prawns is not to overcook them: as soon as they turn pink, take them off the heat. All made in one pan, which we LOVE here at Dinner Tonight. Beautifully fresh and Spring like with an abundance of green veggies. When it’s not Spring, you can use frozen peas (always petit pois) and edamame beans from the freezer and it’s still gorgeous

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

200

Large king prawns

Lemon, zest & juice

Butter, 2-3 generous knobs

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.