Lemon Garlic Prawns with Orzo and Rocket

Ingredients

• 500g raw king prawns, peeled and deveined
• 4 garlic cloves, thinly sliced
• 1 tsp dried chilli flakes
• 2 tbsp olive oil
• 20g unsalted butter
• 1 lemon, zested and juiced
• 800ml vegetable or chicken stock
• 300g cherry tomatoes, halved
• 2 tbsp olive oil
• 320g orzo
• 80g wild rocket
• extra virgin olive oil, to drizzle, to serve
• 40g Parmesan, finely grated, to serve
• 1 lemon, cut into wedges, to serve
• 15g fresh flat-leaf parsley, roughly chopped, to serve
• crusty bread, to serve
• simple green salad, to serve

Method

1. Heat 2 tbsp olive oil in a wide, deep frying pan over a medium-high heat. Add the cherry tomatoes cut-side down and cook for 5–6 minutes until blistered and beginning to collapse. Season well, then transfer to a bowl and set aside.
2. Return the pan to a medium heat and add the orzo. Toast for 1–2 minutes, stirring, until the grains smell nutty and turn lightly golden at the edges.
3. Pour in the stock and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid — it should be loose and saucy, not dry.
4. While the orzo cooks, heat 2 tbsp olive oil in a separate frying pan over a high heat. Add the garlic and chilli flakes and cook for 30 seconds until fragrant and just turning golden at the edges.
5. Add the prawns in a single layer and cook for 1–2 minutes per side until pink and curled. Add the butter, lemon zest and half the lemon juice, toss to coat, then remove from the heat.
6. Stir the blistered cherry tomatoes back through the orzo along with the remaining lemon juice. Season to taste.
7. Fold the rocket through the orzo off the heat so it wilts slightly but keeps some bite.
8. Spoon the orzo into bowls, top with the lemon garlic prawns and any pan juices, then scatter over the Parmesan and parsley. Finish with a drizzle of extra virgin olive oil and serve with lemon wedges, crusty bread and a simple green salad alongside.