zoom ’Nduja prawns with courgette & orzo
  • Save to your scrapbook
  • Save to your scrapbook

    ’Nduja prawns with courgette & orzo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    ’Nduja prawns with courgette & orzo

    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes

    Serves: 2

    Ingredients

    180g pack extra large raw king prawns
    50g essential Salted Dairy Butter, softened
    2 tsp Cooks’ Ingredients ’Nduja Paste
    100g essential Orzo
    2 courgettes, coarsely grated
    1 clove Cooks’ Ingredients Large Garlic, crushed, or 1 tsp Cooks’ Ingredients Garlic Purée
    ½ tsp rosemary, finely chopped
    ½ x 160g pack popped garden peas 

    Method

    1. Pat the raw prawns dry on kitchen paper and season lightly. Beat together 30g of the butter with the ’nduja paste in a small bowl. Place the orzo pasta in a pan of boiling water and cook for 9-11 minutes. Drain and set aside.

    2. Meanwhile, melt the remaining butter in a frying pan until very hot and bubbling. Add the prawns and fry for 2-3 minutes, turning occasionally, until they’re cooked through and pink and opaque. Transfer to a plate and keep warm.

    3. Tip the courgettes into the pan with the garlic, rosemary and peas and fry for 3-4 minutes until the courgettes are beginning to colour, then stir in the cooked orzo. Tip out onto warmed serving plates and place the prawns on top. Briefly heat the ’nduja butter in the pan to soften slightly and spoon over the prawns. Serve with warmed sourdough bread.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary