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Donal Skehan
Orzo with Lemon, Courgette, Peas & Prawns | DonalSkehan.com
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Orzo with Lemon, Courgette, Peas & Prawns

September 22

Cooking through the weekend in our house requires not only slow stews, roasts and other comfort food far but quick fixes too and this Orzo dish with lemon, the last of the Irish courgettes, a bag of frozen peas & prawns is surprisingly simple to pull together when you need an easy lunch or dinner. It’s also a dish I like to feed our boys when I’m using up the last veggies in the fridge.

  • serves Serves 4
  • time 20 mins

Method

  1. 1. Bring a pan of salted water to the boil and cook the orzo for 10 minutes until tender.
  2. 2. Heat a frying pan over a high heat. Add half the oil & a table spoon of butter alongside the prawns to the pan. Season well with salt & pepper and fry until pink.
  3. 3. Add a squeeze of half the lemon juice and remove the prawns from the pan, setting aside.
  4. 4. Add the courgettes to the pan with another tablespoon of butter and the remaining oil, season with salt & pepper and fry until golden.
  5. 5. Add the peas, remaining lemon juice, some extra seasoning and cream and bring to the boil.
  6. 6. Add in the orzo and the prawns back into the pan and season to taste. Stir in half of the parmesan and the lemon zest. Serve up and sprinkle with the remaining parmesan!

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Ingredients

2 cups orzo pasta

4 tbsp olive oil 

2 tbsp butter

½ pound courgettes/zucchini, diced

10 oz raw prawns 

1 ¼ cup frozen peas

Finely grated zest & juice of 1 lemon

½ cup double cream

½ cup grated parmesan 

Sea salt & freshly ground pepper

250g orzo pasta

4 tbsp olive oil 

2 tbsp butter

200g courgettes/zucchini, diced

300g raw prawns 

150g frozen peas

Finely grated zest & juice of 1 lemon

100ml double cream

50g grated parmesan 

Sea salt & freshly ground pepper