Lemon and Garlic Prawn Orzo

1. Bring a pan of water to boil and add 250g / 9oz dried orzo. Cook for 5 minutes.
2. Add 150g / 5.3oz frozen peas and cook for a further 5-6 minutes.
3. In a large non-stick frying pan over medium-high heat, heat 1 tsp garlic-infused olive oil and half of 30g / 1oz unsalted butter.
4. Add 300g / 10.6oz raw king prawns and 2 grated garlic cloves. Stir occasionally until prawns are pink and firm.
5. Squeeze the juice of most of 1 large halved lemon into the pan. Reserve some lemon for later.
6. Add 1 heaped tsp finely chopped curly parsley and the rest of the butter to the pan.
7. Add half a ladleful of pasta cooking water to the pan, stirring well. Season with freshly ground black pepper to taste.
8. Drain the pasta and peas, then add to the prawn pan. Mix well.
9. Serve with an extra squeeze of lemon juice and more black pepper if desired.