Description
Creamy and comforting, this Prawn Orzo with Sun-Dried Tomatoes combines tender prawns, tangy sun-dried tomatoes, fresh spinach, and broccoli in a one-pan pasta dish. Quick enough for weeknights, but elegant enough for entertaining.
Ingredients
Units
Scale
For the Prawns:
- 1 1/2 lb raw king prawns (peeled)
- 1 tsp paprika powder
- 1/2 tsp red pepper flakes (optional)
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 6 cloves garlic (minced)
For the Orzo:
- 1 tbsp olive oil
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup orzo (uncooked)
- 2 cups chicken broth
- 1 cup broccoli (finely chopped)
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and black pepper (to taste)
Instructions
- Toss prawns with paprika, red pepper flakes, garlic powder, salt, and black pepper.
- Heat 2 tbsp olive oil in a large pan. Add garlic and sauté for 30 seconds.
- Add prawns and cook 2–3 minutes per side until pink. Remove and set aside.
- In the same pan, add 1 tbsp olive oil and sun-dried tomatoes. Cook 30 seconds.
- Stir in orzo and toast 1 minute until coated.
- Add chicken broth and broccoli. Bring to a simmer, cover, and cook 7–8 minutes, stirring occasionally.
- Stir in spinach, cream, salt, and pepper. Cook 2–3 minutes until spinach wilts.
- Return prawns to the pan and cook 2–3 minutes until warmed through.
- Serve hot with fresh parsley and parmesan, if desired.
Notes
- Swap chicken broth with vegetable broth for pescatarian.
- For lighter creaminess, use half-and-half.
- Add a squeeze of lemon juice before serving for brightness.
Nutrition
- Calories: 560