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

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

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.