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.

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.

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.

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.

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.

Spoon into bowls, topping with extra Parmesan and parsley if desired. Finish with a squeeze of fresh lemon juice for brightness.