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Mediterranean Prawn Orzo
A one-pot prawn and spinach orzo made using our Mediterranean Lemon, Shallot & Herb Paste. Ready in just 30 minutes this makes a delicious midweek dinner.
Method
- Heat 1/2 tbsp of butter and 1/2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the prawns in a single layer and fry for 2–3 minutes each side until pink and slightly golden. Remove to a plate and set aside.
- In the same pan, add the remaining butter and olive oil. Tip in the orzo, stir to coat, and toast for 1–2 minutes until lightly golden.
- Pour in the stock, bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the orzo is almost cooked and most of the liquid is absorbed.
- In the final 2–3 minutes, stir in the spinach and Lemon, Shallot & Herb Paste. Continue stirring until the spinach has wilted.
- Return the prawns to the pan and stir again until heated through. Season to taste with salt and pepper. Garnish with parsley and lemon wedges, if using.
