16 days gone… 29 days to go – No chips or cheese for lent this year is proving very difficult, especially when you throw in ‘no meat’ Fridays!
It’s been a great Summer so far! Even in March, days are super sunny and 28 degrees! So before the leaves start to fall and my summer recipes turn to big pots of soup, I’ve made a very crisp and fresh-friday-fish dish!
Lemon Butter Prawns with Zucchini Orzo Pasta
What you need:
12 tiger prawns (or any prawns of your choice)
6 zucchinis, chopped
250 g orzo pasta
2 cloves garlic, minced
Approximately 100 ml extra virgin olive oil
Approximately 100 g butter
Course salt and ground black pepper for seasoning
What you do:
Add 1 tbs butter and 1 tbs olive oil into a deep pan, on medium heat add the chopped zucchini and cook until soft. Season to taste.
Bring a pot of water to the boil and add the orzo pasta, cook until al dente. Strain the pasta, add a cube of butter and drizzle with olive oil to avoid it from turning sticky, add lemon and the zucchini from the pan with any sauce that remained. Season to taste.
Melt the remaining butter, add the juice of one lemon and add the minced garlic. In the same pan used for the zucchini add 1 tbs butter and 1 tbs olive oil, fry the prawns while adding the lemon butter mixture. This should only take about 3 -5 minutes for all prawns.
To serve, plate the orzo pasta and top with prawns and a lemon wedge. Drizzle with any remaining lemon butter.