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

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This dazzling chilli prawn pasta salad recipe is a riot of colour and flavour, and can be on the table in 30 minutes flat. Use one chilli for a gentle heat, or two for a more fiery finish to this sizzling dish. If you can't find orzo pasta, use another small pasta shape of your choice.

First published in 2016

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.

Ingredients

Metric

Imperial

Sizzling prawns in chilli butter

Pasta salad

Method

1
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)
2
Meanwhile, mix together the olive oil, salt, herbs, lemon juice and zest
3
Drain the pasta, then toss with the olive oil and herb mixture. Stir through the tomatoes and set aside
4
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
5
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
6
Divide the orzo salad between 2 plates or bowls. Spoon the prawns and butter over the top then serve immediately

Elly McCausland is a food writer based in Yorkshire. She is a keen gardener and loves cooking with home-grown produce.

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