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Prawns with Creamy Tomato Orzo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 Onion peeled and finely chopped
  • 2 cloves of Garlic peeled and finely chopped
  • 250 grams Orzo
  • 1 cup tomato passata
  • 2 cups chicken or vegetable stock
  • 125 grams cream cheese
  • Salt and pepper
  • 400 grams Raw prawn cutlets defrosted, peeled, deveined, tail on
  • 40 grams Butter
  • 1 teaspoon Olive Oil
  • 1 teaspoon Smoked Paprika
  • 150 grams Spinach washed and roughly chopped
  • 1 tablespoon of Parsley leaves for garnish
  • 1 Lemon

Instructions

  1. 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.
  2. Add the garlic and orzo and cook, stirring, for 1 minute.
  3. Add stock and passata, season well. Stirring consistently so it doesn’t stick, bring to a simmer.
  4. 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.
  5. 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.
  6. In a non-stick pan over a medium heat add the remaining 20 grams of butter and melt.
  7. 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.
  8. Top the orzo with the prawn, sprinkle over parsley and serve with the rest of the lemon cut into wedges.