A creamy lemon garlic orzo with prawns is the kind of meal I long for at the end of a busy day. It's a one-pot meal that's creamy, comforting, and packed with flavour. What's even better, you can have it on the table in a bit under 30 minutes!
INGREDIENTS
- 1 tablespoon olive oil
- 250 g (½ lb) prawns
- 25 g (¼ stick) butter
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- ¼ teaspoon dried thyme
- 250 g (1 ¼ cup) orzo
- 500 ml (2 ½ cups) vegetable or chicken stock
- 125 ml ( ¾ cup) double cream
- 75 g ( 2 cups) baby spinach
- Juice of one small lemon
- 30 g (¼ cup) Parmesan cheese, grated
- Freshly ground black pepper
DIRECTIONS
- In a large pan, heat the olive oil and shallow fry the prawns for 3-4 minutes over medium heat until they change color. If you use frozen prawns, fry them for a couple of minutes more or until there's no more liquid left and they start to become golden. Remove the prawns from the pan and set them aside.
- Melt the butter in the same pan and fry the shallot for a minute. Add the garlic and continue to cook for 30 seconds until fragrant. Stir in the dried thyme, and then add the orzo to the pan. Toast it for a minute, stirring often, then add the stock.
- Lower the heat and simmer for 10 minutes or until the orzo is al dente. Stir in the double cream, then add the baby spinach to the pan. Continue to cook for 1-2 minutes until the spinach wilts a bit.
- Transfer the prawns back to the pan, then add the lemon juice and Parmesan cheese and stir everything well. Season to taste and serve immediately.
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