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

30 minutes


Sizzling prawns in chilli butter

  • 200g of prawns, raw and peeled
  • 30g of butter
  • 2 red chillies, in oil, thinly sliced (or 1 chilli if you prefer a milder heat)
  • 1 garlic clove, thinly sliced
  • 1 pinch of smoked paprika
  • salt
  • pepper
  • 1 tbsp of flat-leaf parsley, finely chopped

Pasta salad

  • 150g of orzo
  • 14 baby plum tomatoes, halved
  • 1 tbsp of olive oil
  • 1/4 tsp salt
  • 2 tbsp of flat-leaf parsley, finely chopped
  • 1 tbsp of thyme leaves
  • 1 tbsp of dill, finely chopped
  • 2 tbsp of basil leaves, torn
  • 1/2 lemon, zested
  • 1 tbsp of lemon juice


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