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Prawn Orzo dish with sun-dried tomatoes, a flavorful seafood pasta meal.

Prawn Orzo with Sun-Dried Tomatoes

A delightful and creamy dish combining prawns, sun-dried tomatoes, and orzo pasta, perfect for impressing guests or a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Prawns
  • 200 g orzo pasta Use whole wheat orzo for a healthier option.
  • 300 g raw prawns, peeled and deveined Fresh prawns can be used if available.
Vegetables and Aromatics
  • 1 cup sun-dried tomatoes, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
Liquids and Seasoning
  • 2 tablespoons olive oil
  • 1 cup vegetable or seafood broth
  • ½ cup heavy cream Can substitute with coconut milk for a lighter option.
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • 1 tablespoon fresh parsley, chopped For garnish.
  • Lemon wedges Optional, but enhances flavors.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until translucent and fragrant, about 3-5 minutes.
Cooking
  1. Increase the heat to medium-high and add the raw prawns to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque.
  2. Stir in the chopped sun-dried tomatoes and pour in the vegetable or seafood broth. Allow it to simmer for 2-3 minutes to combine the flavors.
  3. Stir in the heavy cream and dried oregano. Season the mixture with salt and pepper, stirring well to merge the ingredients.
  4. Add the drained orzo back to the skillet. Toss everything together, ensuring the orzo is coated with the creamy sauce and mixed well with prawns and tomatoes.
  5. Remove from heat. Garnish with freshly chopped parsley and serve with lemon wedges for an added burst of freshness.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stove with a bit of broth or cream to restore creaminess. This dish does not freeze well due to the cream.