Plump prawns are seared in foaming garlic butter, then tossed with orzo cooked in stock for a dish that feels restaurant-worthy with minimal effort. A splash of white wine and lemon brightens it all.
1. Cook orzo in stock following packet instructions until al dente. Drain, reserving some liquid.
2. Season prawns with salt, pepper, and chilli flakes.
3. Melt butter in a wide pan over high heat. Add garlic and sizzle 30 seconds.
4. Add prawns and cook 1–2 minutes per side until pink and just cooked through.
5. Splash in white wine, let it bubble for 1 minute. Toss through orzo and lemon juice.
6. Finish with parsley and a little reserved stock if needed to loosen.Shared by Andreia