We love good Garlicky Prawn and Tomato Orzo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Vegetable Stock Powder(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Flat Leaf Parsley
a) Fill and boil your kettle. b) Halve, peel and thinly slice the shallot. c) Trim the courgette then quarter lengthways. Chop widthways into 1-2cm chunks. d) Roughly chop the parsley (stalks and all). e) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Once the oil is hot, add the shallot and courgette and stir-fry until starting to go golden, 3-4 mins. c) Stir in the garlic and tomato purée and cook for 1 minute.
a) Stir the orzo, into the pan with the courgette followed by the water (see ingredients for amount) and the vegetable stock powder. b) Bring to a simmer, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. c) Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. TIP: If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.
a) When the orzo has 4 mins left to cook, stir in the prawns and continue cooking for the remaining time. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
a) Once cooked, stir in the hard Italian style cheese, then season to taste with salt and pepper.
a) Spoon the orzo into bowls. b) Sprinkle on the parsley.