Creamy lemon orzo with prawns

creamy lemon orzo with prawns 🦐

Look no further for weeknight dinner (or any night) inspo - this super easy creamy, lemon decadent and delicious dish is perfect for an easy throw together dinner, or when you're feeling fancy, too. I've paired it with this stunning German Pinot Blanc from the Frey winery as it's got some lovely fruit like apple/pear but also has some minerality, too.

Ingredients for the sauce:
150-250ml vegan double cream (or regular but I just like to use vegan)
2 cloves garlic, peeled and minced
1 lemon, zested
25-50g butter
150g king prawns, raw and cleaned

You can just choose whichever pasta you like and cook as directed on the package (I went with orzo!)

Simply melt your butter on a medium heat and add in your minced garlic. Sauté for a couple of minutes and then add in your cream (less for thicker and more for thinner sauce - also depends on amount of pasta you’re having). Let the cream heat until on a low simmer and then add your lemon zest. Let that simmer gently for a few minutes until the lemon and garlic are fragrant in the cream and it has thickened slightly. Then add in your prawns and just when they are almost cooked (just a couple of mins), add in your cooked orzo (or pasta). Stir altogether to finish the prawns cooking and to thicken the sauce (the starchy pasta will help to finish the thickening). Salt and pepper to taste! Serve straight away and add a little more lemon zest on top!

The wine is from @happypairwines who are a lovely small biz and each wine comes with a QR code you can scan to find out more about the wine, food pairings and a playlist for you to enjoy with your wine. This bottle has to be one of our new faves. Josh and I both agreed it paired well with both seafood dishes we had over the past few days (we also had scallops and had this wine and it was so nice together). Plus, all the bottles come wrapped in hot pink paper which is just so cute.