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Take a heavy based pan over a medium heat and add oil and 20 grams of butter, once the butter has melted, add the onion to the pan and sauté gently until translucent, around 4 minutes.
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Add the garlic and orzo and cook, stirring, for 1 minute.
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Add stock and passata, season well. Stirring consistently so it doesn’t stick, bring to a simmer.
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Simmer for 12-15 minutes until orzo is cooked, you will need to keep stirring otherwise it will still to the bottom of the pan. If it seems very thick, add a little water.
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Once cooked, add the spinach and cream cheese, stir to combine, take off the heat. Place a lid on to keep warm while you cook the prawns.
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In a non-stick pan over a medium heat add the remaining 20 grams of butter and melt.
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Add the prawns to the pan in a single layer, sprinkle with smoked paprika and salt and pepper. Cook for around 1 minute on each side until cooked and a lovely blush colour. Once cooked, take the lemon, cut in half and squeeze the juice of one half over the prawns.
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Top the orzo with the prawn, sprinkle over parsley and serve with the rest of the lemon cut into wedges.