{"id":408,"date":"2023-07-10T14:54:41","date_gmt":"2023-07-10T14:54:41","guid":{"rendered":"http:\/\/www.ultra-bronze.com\/?p=408"},"modified":"2023-09-07T15:37:54","modified_gmt":"2023-09-07T15:37:54","slug":"garlic-butter-prawn-orzo","status":"publish","type":"post","link":"http:\/\/www.ultra-bronze.com\/index.php\/2023\/07\/10\/garlic-butter-prawn-orzo\/","title":{"rendered":"Garlic Butter Prawn Orzo"},"content":{"rendered":"
This orzo is loaded with juicy prawns and wrapped in a silky garlic butter sauce. It\u2019s also all made in one pot!<\/span><\/strong><\/span><\/p>\n The great thing about this recipe is that it\u2019s so simple to make. It doesn\u2019t require a long list of ingredients and the method couldn\u2019t be more straightforward! Follow me\u2026<\/p>\n <\/p>\n I like using king prawns for this recipe, just so they stand out in the dish. In terms of preparing them, here\u2019s two important steps:<\/p>\n They\u2019ll turn from translucent to opaque and start curling up. Generally speaking you to avoid them curling up into a tight \u2018O\u2019 shape, as this usually means they\u2019re overcooked. They won\u2019t take long at all, especially since they\u2019re being added back into the sauce at the end to warm through. I find just a minute on each side to develop flavour does the trick.<\/p>\n Process shots: dry prawns (photo 1), coat in oil and seasoning (photo 2), add to pan (photo 3), fry then remove (photo 4).<\/em><\/span><\/p>\n <\/p>\n After you\u2019ve fried the prawns there will likely be some flavour stuck to the pan<\/strong>. You can use your wooden spoon to gently scrape this off when you melt in the butter. Don\u2019t waste that bonus flavour!<\/p>\n I like to cook the orzo in the sauce for a few different reasons:<\/p>\n You want the orzo to still be a touch hard and for there still to be a slight excess of sauce before finishing with the parsley, parmesan and extra butter. By the time everything has been stirred through at the end you should reach the perfect consistency of sauce and texture of orzo. The consistency is very easy to adjust by slowly stirring in more stock.<\/p>\n Process shots: fry garlic in butter (photo 1), add orzo (photo 2), stir (photo 3), add stock (photo 4), stir\/simmer (photo 5), stir in parsley, parmesan, prawns and butter (photo 6).<\/em><\/span><\/p>\n <\/p>\n You sure can, you\u2019ll just need to thaw them in the fridge beforehand.<\/p>\n I use 4 cloves of garlic and it\u2019s a good level of garlicky. I wouldn\u2019t use any less, but if you absolutely love garlic you could increase the amount up to 6 cloves.<\/p>\n Using unsalted butter just gives you a little more control over the saltiness of the dish. Because there\u2019s such a large amount of stock, and a fair amount butter too, using unsalted butter just prevents the dish turning out too salty no matter what your preference is.<\/p>\n <\/p>\n To serve, I like to finish with a squeeze of lemon juice<\/strong>. This is important to brighten up the dish and cut through the richness of the stock\/butter. Plus prawns, garlic, parsley and butter all LOVE lemon! Alongside the lemon I usually finish with a pinch more parsley and parmesan<\/strong> too.<\/p>\n For another delicious prawn pasta recipe check out my Creamy Prawn Linguine<\/a>!<\/em><\/p>\n Alrighty, let\u2019s tuck into the full recipe for this garlic butter prawn orzo shall we?!<\/strong><\/p>\n <\/p>\nPreparing Prawns<\/strong><\/span><\/h2>\n
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How do I know when the prawns are cooked?<\/em><\/h3>\n
One Pot Garlic Butter Orzo<\/strong><\/span><\/h2>\n
Why cook the orzo in the same pot?<\/em><\/h3>\n
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Orzo consistency<\/h3>\n
Garlic Butter Prawn Orzo FAQ<\/strong><\/span><\/h2>\n
Can I use frozen prawns?<\/em><\/h3>\n
How garlicky is this recipe?<\/em><\/h3>\n
Why do you use unsalted butter?<\/em><\/h3>\n
Serving Garlic Butter Prawn Orzo<\/strong><\/span><\/h2>\n
How to make Garlic Butter Prawn Orzo<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n