Orzo with Prawns and Lemon recipe
I’m getting a bit sick of cooking for my family if I’m brutally honest. They’re reasonably ungrateful and are always asking me what it is and what time it will be ready. So, understandably, after a year of 3 meals a day, 7 days a week for 3 full grown men I’m starting to lose it. This Orzo with Prawns and Lemon is one of those one pot suppers which is special enough for guests, but won’t keep you at the stove away from the pre dinner chat. And it won’t be long until we can feed grateful supper guests again, so keep this recipe close to hand.
I bloody love a prawn. In a cocktail, a sandwich or in a pint glass with a dollop of mayo, I’ll eat them. This one pot orzo affair is no exception. It’s got all the flavours; garlic, white wine, lemon parmesan and cream, all cooked in one pan and in less than half an hour. It even fed my hungry family, although they had enjoyed a late sunday afternoon McDonalds delivery not long before, so if you have bigger appetites in your family, consider making one and a half recipes or bulk it out with some bread on the side.
I can’t wait to make this for properly appreciative diners; the ones who bring a couple of bottles of wine with them and don’t eat it whilst watching YouTube on their phones.
What a delicious line up today, with plenty of prawns. These lovely extra large frozen raw ones were just perfect for this dish. It’s not exactly calorie free with cream and parmesan on board, however, this is a treat dish, so it doesn’t count.
Make a start with the prawns. Pat them dry with some kitchen paper then season with plenty of salt and pepper and sprinkle with dried chilli flakes.
Heat a couple of tablespoons of oil in a pan over a high flame then cook the prawns for a couple of minutes on the first side then turn them over and cook for another minute until just cooked through.
Put the prawns on a plate then turn down the heat on the pan.
Add the chopped shallot and garlic, adding a little more oil if needed, and cook for 3 to 4 minutes until just turning soft and a little golden.
Tip in the orzo and cook for a minute just to toast a little.
Pour in the lemon juice and lemon zest along with the white wine and let the orzo absorb it and bubble for a moment.
Pour in the chicken stock, stir well, bring up to the simmer, put the lid on and cook for 10 to 12 minutes. Give it a stir occasionally to stop the orzo sticking.
When the time’s up, take the lid off and stir through the cream and parmesan.
Then tip in the prawns and simmer for a minute to ensure everything’s piping hot.
Have a huge mouthful to check for any additional seasoning needs then toss in a handful of freshly chopped parsley for luck.
Serve in huge bowlfuls with some extra parmesan. I was told by my family not to spoil the dish with a green vegetable, but I think some spinach stirred through would be perfect here.
Not long now until you can cook for people you actually want to dine with. Let the countdown begin, I can’t bloody wait.
Orzo with Prawns and Lemon recipe
Serves 3 to 4, you may need some bread on the side for hungry types
You’ll just need a large pan with a lid
400g raw large prawns, patted dry with kitchen paper
Salt and pepper
A good pinch dried chilli flakes
1 tablespoon olive oil
1 larger or 2 smaller shallots, finely chopped
3 cloves garlic, finely chopped
300g orzo pasta
Zest and juice of a lemon
80ml white wine
600ml stock, chicken or vegetable
125ml double cream
50g grated parmesan, plus more for serving
Chopped fresh parsley, to garnish
Take your prawns and pat them dry using kitchen paper. Season generously with salt and pepper then sprinkle on the chilli flakes. Heat two tablespoons of olive oil in a large high sided pan over a high flame. Add the prawns and cook for a couple of minutes or so on one side, then turn and cook for a further minute. Remove to a plate.
Add more oil to the pan if needed, turn the heat down to medium, then add the chopped shallot and garlic and cook for a 3 to 4 minutes or until just softened. Stir through the orzo and cook for a minute to toast. Pour in the lemon juice and zest then the white wine and cook until it’s been absorbed by the orzo.
Pour in the stock of your choice, stir well, bring up to the simmer then pop a lid on and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the pan.
Once the pasta is just cooked, remove the lid and stir through the cream and parmesan. Add the prawns back to the pan, along with any juices from the plate, stir well and cook for a further minute to ensure everything’s piping hot. Add a handful of chopped fresh parsley then serve in large bowlfuls with some extra parmesan.