Courgette & lemon orzo with garlic prawns
Waitrose and Partners

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.

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook40 mins
    • Total time50 mins


    • 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
    • 1/2 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