Prepare and cook the prawns. Pat the prawns dry well to remove excess water. Season with salt and cracked black pepper, then toss with 1 tablespoon of olive oil and the half of the minced garlic until evenly coated. Place a large deep pan over high heat and once hot, add the prawns in a single layer. Cook for 60–90 seconds per side until lightly caramelised and just cooked through. Remove from the pan and set aside.

Cook the zucchini base. Reduce the heat to medium and add the remaining tablespoon of olive oil and the butter to the same pan. Add the grated zucchini and garlic, cook for 4–5 minutes, stirring occasionally, allowing some of the moisture to cook out and the mixture to soften and concentrate in flavour.

Add the orzo. Stir the orzo through the zucchini mixture for 1–2 minutes to lightly toast. Pour in the chicken stock and peas, bring to a gentle simmer. Cook, stirring occasionally, for 8–10 minutes or until the orzo is just al dente and the mixture is creamy and slightly saucy.

Finish. Once the orzo is cooked, stir through the Parmesan, lemon juice and 2 tbsp of the parsley. Season to taste. Return the prawns to the pan and gently fold through. Turn off the heat, place the lid on and allow it to rest for 2 minutes.

Serve. Spoon into bowls and top generously with fresh scacciatella. Finish with chopped parsley and a squeeze of lemon before serving.