Courgette & lemon orzo with garlic prawns

Name: Courgette & lemon orzo with garlic prawns
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 600 g courgettes, halved lengthways and cut into 0.5cm slices; 2 onions, finely chopped; 175 ml dry white wine; 300 g orzo pasta; 1 L chicken or vegetable stock; 50 g unsalted butter; 4 garlic cloves, finely chopped; 180 g packs raw large king prawns, veins removed; ½ tsp sweet smoked paprika; 1 lemon, juice; 25 g pack flat leaf parsley, finely chopped

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

3 out of 5 stars(5) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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