Sizzling prawns in chilli butter with orzo, herb and tomato salad

Sizzling prawns in chilli butter with orzo, herb and tomato salad


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This is a fast and flavoursome way to serve prawns, and ideal for a quick and satisfying supper. Simply pan-fried in butter infused with chilli and garlic, they stay juicy and delicious, caramelising slightly on the outside. Preserved red chillies are perfect for this dish – they’re just fiery enough to add a real kick to the prawns, but enhance rather than drown out the delicate sweetness of the seafood. They also have a slight tang that is perfect with the richness of the prawns. You can add as much chilli as you like – one chilli gives a more conservative warmth, while two makes everything pleasantly mouth-tingling!

The buttery, spicy prawns are fabulous spooned over a hearty mix of orzo (rice-shaped) pasta, fresh herbs, cherry tomatoes, olive oil and lemon. The tomatoes give a pleasant pop of acidity, while the orzo soaks up all the buttery juices from the prawns, peppered with aromatic herbs. It’s a healthy, vibrant bowlful, tangy and rich and spicy, and can easily be thrown together on a busy weeknight.

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)
Meanwhile, 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
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