160g pack of mange tout
1 white onion finely chopped
150ml dry white wine
150g orzo pasta
400ml chicken stock
25g unsalted butter
2 garlic cloves grated
1 x 180g pack of raw king prawns
1/2 tsp of paprika
1 lemon juiced 15g parsley chopped
Pop a large saucepan on medium heat and add a good glug of olive oil. Add the onions and cook until soft. Add your wine, bring to the boil and then pop in your orzo and stock. Bring to a light simmer, and cook for 10 minutes or so until cooked, have a check every now and again and if it looks like drying out, pop a bit more stock or water in. Pop your mange tout in for the last 3 minutes so they still have a bit of bite.
Once cooked through, stir through the lemon juice.
While your orzo is cooking melt your butter in a frying pan, pop in your garlic, prawns & paprika and fry for 4 minutes or so until all your prawns are pink.
Spoon your orzo onto 2 bowls/plates, top with your garlic prawns and sprinkle over a generous amount of your chopped parsley.