HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Prawn And Tomato Orzo
Garlicky Prawn and Tomato Orzo

Garlicky Prawn and Tomato Orzo

with Feta Cheese

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Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake it for a grain of rice. It makes a great addition to soups and stews but today we're pairing it with king prawns and tangy feta cheese; it's a real treat.

Allergens:Cereals containing glutenMilkCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams


(ContainsCereals containing gluten)

1 unit(s)


1 unit(s)

Garlic Clove

1 block(s)

Feta Cheese


1 sachet

Tomato Puree

150 grams

King Prawns

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat15.0 g
of which saturates9.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein32 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Pour the boiling water into a saucepan and bring back to the boil on high heat. Stir in the orzo along with a 0.25 tsp of salt. Lower the heat and simmer until tender, 10-12 mins. When cooked, drain in a sieve, pop back in the pan, drizzle with oil and stir through to stop it sticking together.


Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small cubes. Peel and grate the garlic (or use a garlic press). Crumble the feta cheese.


Heat a large frying pan on high heat (no oil!) When hot, add the courgettes and cook, stirring occasionally until the courgettes are softened and charred at the edges, 3-4 mins. When the courgettes are ready, remove the pan from the heat keeping the courgettes in the pan. We will use it again, once the orzo is cooked.


When the pasta is drained, pop the frying pan back onto medium-high heat and add a splash of oil. When hot, stir in the tomato puree, garlic and the prawns. Stir fry until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.


When the prawns are cooked, add a splash of water, stir together, then add the drained orzo to the pan. Stir well and cook until the orzo is piping hot, 1 minute. TIP: Add another splash of water if the mixture needs loosening up. Stir through half the feta. Season to taste with a good pinch of salt and pepper.


Spoon the orzo and prawns into your bowls. Sprinkle on the remaining feta. Enjoy!