Waitrose and Partners
Courgette & lemon orzo with garlic prawns

Courgette & lemon orzo with garlic prawns

This fresh pasta dish uses orzo, courgette, with fresh lemon juice stired in and is topped with paprika and garlic pan-fried prawns.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp olive oil
  • 600g courgettes, halved lengthways and cut into 0.5cm slices
  • 2 onions, finely chopped
  • 175ml dry white wine
  • 300g orzo pasta
  • 1 L chicken or vegetable stock
  • 50g unsalted butter
  • 4 garlic cloves, finely chopped
  • 2 x 180g packs raw large king prawns, veins removed
  • ½ tsp sweet smoked paprika
  • 1 lemon, juice
  • ½ x 25g pack flat leaf parsley, finely chopped


  1. Put a lidded flameproof casserole dish or wide pan (about 30cm diameter) over a medium heat and add the oil. Add the courgettes and onions and fry for 10-15 minutes, stirring every so often, until they start to colour. Add the wine, bring to the boil and cook for a few minutes. Stir in the orzo and stock; bring back to the boil. Season, stir, then reduce the heat to low and cover with a lid. Cook for 12-15 minutes, stirring occasionally, and removing the lid for the final 5 minutes. The orzo should be cooked through and most of the liquid absorbed.

  2. Meanwhile, melt the butter in a large frying pan over a medium heat. Stir in the garlic, prawns and paprika; fry for 3-4 minutes, until the prawns are just pink. When the orzo is ready, give it a good stir and squeeze in the lemon juice. Season then serve topped with the garlic-butter prawns and sprinkled with the parsley.

Cook’s tip

Waste not: Parsley Finely chop fresh leaves and pack into an ice cube tray. Top up with water and freeze. Store for up to A month, adding directly to soups or stews as needed.


Typical values per serving when made using specific products in recipe


2,629kJ/ 626kcals



Saturated Fat












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