Juicy king prawns, tender orzo and a bright hit of lemon come together in this quick one-pan dinner. A touch of chilli adds gentle warmth, while fresh parsley brings everything to life. It’s light enough for summer, satisfying enough for a weeknight and ready in under 30 minutes.
Spicy Prawn And Lemon Orzo
Print RecipeIngredients
- 300g orzo
- 400g raw king prawns, peeled and deveined
- One tbsp extra virgin olive oil
- Two garlic cloves, crushed
- One tsp chilli flakes (adjust to taste)
- One tsp smoked paprika
- 500ml low-salt vegetable stock
- Zest and juice of one lemon
- 150g baby spinach
- 30g grated Parmesan
- Two tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper
- Lemon wedges, to serve
Instructions
Method
- Heat the olive oil in a large frying pan or shallow casserole dish over a medium heat.
- Add the garlic, chilli flakes and smoked paprika. Cook for one minute until fragrant.
- Stir in the orzo and cook for another minute to lightly toast it.
- Pour in the vegetable stock and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add the prawns and cook for three to four minutes until they turn pink and are cooked through.
- Stir in the baby spinach and cook until just wilted.
- Add the lemon zest, lemon juice and grated Parmesan, stirring until the cheese has melted into a light, creamy sauce.
- Season with salt and black pepper to taste.
- Divide between serving bowls and garnish generously with chopped fresh parsley. Serve with extra lemon wedges for squeezing over the top.
