Garlic Butter Prawn Orzo is the ultimate weeknight indulgence: plump, juicy prawns nestled in a silky garlic butter sauce that wraps around tender orzo pasta. This dish is luxurious without being fussy, making it perfect for both casual family dinners and elegant entertaining.
What makes this recipe shine is how everything comes together in one pot. The prawns are seared to golden perfection, releasing their flavor into the buttery sauce, which then cooks the orzo to a creamy, risotto-like consistency. Finished with a sprinkle of Parmesan, fresh parsley, and a squeeze of lemon, it’s a balanced combination of richness, freshness, and zest.
Why You’ll Love This Recipe
- One pot wonder: Minimal cleanup, maximum flavor.
- Elegant yet easy: Ready in 30 minutes but impressive enough for guests.
- Perfect balance: Creamy, garlicky, cheesy, with just the right brightness from lemon.
- Customizable: Swap proteins or add veggies to make it your own.
Ingredients
- 500g / 1 lb raw peeled king prawns/shrimp
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp / 60g unsalted butter, divided
- 4 cloves garlic, finely diced
- 400g / 2 cups uncooked orzo
- 1 – 1.125 litres / 4 – 4.5 cups chicken stock, plus more as needed
- 3 tbsp finely diced fresh parsley, plus more to serve
- 20g / 1/4 cup freshly grated Parmesan, plus more to serve
- 1 lemon, quartered to serve
Instructions
Step 1: Prep the Prawns
Pat the prawns dry with a paper towel to remove excess moisture, which helps them caramelize better. Toss in a bowl with olive oil, salt, and pepper.
Step 2: Sear the Prawns
Heat a large deep pan over high heat. Add half of the prawns, spread them out, and cook undisturbed for 1 minute. Flip and cook another minute until lightly golden but not fully curled. Remove to a plate and repeat with the remaining prawns. Set aside.
Step 3: Start the Sauce and Orzo
Lower heat to medium. Melt 3 tablespoons of butter in the same pan. Add garlic and sauté for about 30 seconds, just until fragrant and beginning to turn golden. Stir in the orzo, then pour in 1 litre (4 cups) of chicken stock. Stir well and bring to a simmer.
Step 4: Cook the Orzo
Reduce heat slightly and simmer until the orzo is al dente and the sauce has thickened to a risotto-like texture. Stir occasionally to prevent sticking. If the orzo isn’t cooked before the liquid is absorbed, add more stock (or boiling water) a splash at a time.
Step 5: Finish the Dish
Stir in parsley, Parmesan, and the cooked prawns with their resting juices. Add the final tablespoon of butter, stirring until melted through. Taste and adjust seasoning with extra salt or pepper as needed.
Step 6: Serve
Spoon into bowls, topping with extra Parmesan and parsley if desired. Finish with a squeeze of fresh lemon juice for brightness.
Tips for Success
- Don’t overcook the prawns: Remove them once they turn pink; they’ll finish cooking when stirred back into the orzo.
- Consistency check: Aim for a creamy, saucy texture—add more liquid if it dries out.
- Freshly grated cheese: Grating Parmesan yourself makes a huge difference in flavor and melt.
- Use warm stock: Adding hot stock helps the orzo cook evenly and prevents the sauce from cooling down.
Variations to Try
- Veggie boost: Stir in spinach, peas, or asparagus during the last few minutes of cooking.
- Different protein: Swap prawns for scallops, chicken, or even chunks of salmon.
- Herb swap: Try dill, chives, or basil in place of parsley for a different flavor profile.
- Spicy twist: Add red pepper flakes or a drizzle of chili oil for a little heat.
Serving Ideas
- Pair with a crisp green salad for a light, balanced meal.
- Add warm garlic bread or focaccia to soak up the creamy sauce.
- Serve alongside roasted vegetables for extra heartiness.
- For drinks, pair with a glass of Pinot Grigio or Sauvignon Blanc.
FAQs
Can I use frozen prawns?
Yes, just thaw them completely and pat dry before cooking to avoid excess water.
Can I make this with pre-cooked prawns?
It’s best with raw prawns for maximum flavor, but pre-cooked can work. Add them at the very end just to heat through.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock or water to loosen the sauce.
Can I make this ahead of time?
This dish is best fresh, but you can cook the prawns in advance and add them in just before serving.
Is there a vegetarian version?
Yes! Replace prawns with sautéed mushrooms or zucchini and use vegetable broth instead of chicken stock.
Wrapping It Up
Garlic Butter Prawn Orzo is proof that comfort food doesn’t need to be complicated. With just one pot, a handful of fresh ingredients, and 30 minutes, you can create a meal that feels indulgent yet approachable. It’s creamy, garlicky, and bursting with flavor, balanced by fresh herbs and lemon.
Whether you’re looking for a weeknight dinner that wows or a centerpiece dish for entertaining, this recipe delivers. It’s the kind of dish you’ll find yourself craving again and again—rich enough to impress, simple enough to make anytime.
Garlic Butter Prawn Orzo
Ingredients
- 500 g / 1 lb raw peeled king prawns/shrimp
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp / 60g unsalted butter divided
- 4 cloves garlic finely diced
- 400 g / 2 cups uncooked orzo
- 1 – 1.125 litres / 4 – 4.5 cups chicken stock plus more as needed
- 3 tbsp finely diced fresh parsley plus more to serve
- 20 g / 1/4 cup freshly grated Parmesan plus more to serve
- 1 lemon quartered to serve
Instructions
Step 1: Prep the Prawns
- Pat the prawns dry with a paper towel to remove excess moisture, which helps them caramelize better. Toss in a bowl with olive oil, salt, and pepper.
Step 2: Sear the Prawns
- Heat a large deep pan over high heat. Add half of the prawns, spread them out, and cook undisturbed for 1 minute. Flip and cook another minute until lightly golden but not fully curled. Remove to a plate and repeat with the remaining prawns. Set aside.
Step 3: Start the Sauce and Orzo
- Lower heat to medium. Melt 3 tablespoons of butter in the same pan. Add garlic and sauté for about 30 seconds, just until fragrant and beginning to turn golden. Stir in the orzo, then pour in 1 litre (4 cups) of chicken stock. Stir well and bring to a simmer.
Step 4: Cook the Orzo
- Reduce heat slightly and simmer until the orzo is al dente and the sauce has thickened to a risotto-like texture. Stir occasionally to prevent sticking. If the orzo isn’t cooked before the liquid is absorbed, add more stock (or boiling water) a splash at a time.
Step 5: Finish the Dish
- Stir in parsley, Parmesan, and the cooked prawns with their resting juices. Add the final tablespoon of butter, stirring until melted through. Taste and adjust seasoning with extra salt or pepper as needed.
Step 6: Serve
- Spoon into bowls, topping with extra Parmesan and parsley if desired. Finish with a squeeze of fresh lemon juice for brightness.
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