Description
Indulge in the delicious flavors of Garlic Butter Prawn Orzo today. Discover this mouthwatering recipe here!
Ingredients
Scale
- 1 pound large prawns, peeled and deveined, tails optional
- 8 ounces orzo pasta
- 4 tablespoons unsalted butter, divided
- 5 large garlic cloves, finely minced (about 2 tablespoons)
- 1 shallot, finely diced (about ¼ cup)
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups seafood or chicken stock
- Zest and juice of 1 lemon
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Prawns Pat the prawns completely dry with paper towels – this ensures proper searing rather than steaming. Season generously with salt and freshly ground black pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter stops foaming. Add the prawns in a single layer (work in batches if needed – overcrowding leads to steaming) and cook for 1-2 minutes per side until just pink and opaque. The centers should be barely cooked as they’ll finish cooking later. Remove to a plate and set aside.
- Step 2: Create the Flavor Base In the same pan, reduce heat to medium and add the remaining tablespoon of olive oil. Add shallots and sauté for 2 minutes until translucent. Add garlic and red pepper flakes, cooking for just 30 seconds until fragrant – be careful not to brown the garlic as it becomes bitter. This aromatic foundation will infuse the entire dish with flavor.
- Step 3: Toast and Cook the Orzo Add the dry orzo to the pan and stir constantly for 2-3 minutes until it develops a light golden color. Pour in the wine and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Let the wine reduce by half, about 1-2 minutes. Add the stock and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and has absorbed most of the liquid.
- Step 4: Finish the Dish When the orzo is nearly done, stir in the lemon zest, lemon juice, and remaining 3 tablespoons of butter, stirring constantly until the butter melts and creates a silky sauce. Gently fold in the parmesan cheese. Return the prawns to the pan along with any accumulated juices. Gently stir to combine and warm the prawns through. Remove from heat and fold in the fresh herbs, reserving some for garnish. Taste and adjust seasoning with salt and pepper.
- Step 5: Serve Let the Garlic Butter Prawn Orzo rest for 2 minutes before serving – this allows the flavors to meld and the sauce to thicken slightly. Serve immediately in warmed bowls, garnished with remaining herbs, an extra crack of black pepper, and lemon wedges on the side for those who enjoy extra brightness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg