4.62 from 13 votes

Creamy Sweetcorn Orzo Pasta with Paprika Prawns

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This Creamy Sweetcorn Orzo with Paprika Prawns is a perfect summery lunch/dinner recipe. Ready in under 25 minutes and so delicious.
Prep time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
£1.56 per portion
Makes: 4
mains
Italian

Table of Contents

  1. Why this recipe works
  2. Ingredients
  3. How to make this recipe

Why this recipe works

For anyone left confused, Orzo is a rice shaped pasta which resembles but should not be confused with barley. Recipes with Orzo vary as much as those with pasta. Our Orzo recipe is light yet creamy, with a tangy kick perfect for a summer lunch! This dish offers fibre from the sweetcorn and antioxidants from the coriander not to mention the numerous vitamins and minerals from the prawns! This orzo recipe takes 25 minutes to make and costs £1.56 per potion. It requires minimum prep time as you don’t need to chop up lots of vegetables and it can easily be scaled up when cooking for more people. Garnish with a squeeze of lime and sprinkle of paprika to give it that extra zing.

A bowl with sweetcorn orzo with paprika prawns with coriander and lime wedges with partial view of pan with prawns on a green background.

Ingredients

Ingredients to make Creamy Sweetcorn Orzo with Paprika Prawns laid out on a grey background and labelled.

How to make this recipe

Add the chopped onion and half of the oil into a large non-stick saucepan. Saute the onions for around 5 – 6 minutes until translucent, adding the minced garlic to fry for the last few minutes. You don’t want to burn the garlic! Season with salt.

Chopped onions sautéing in frying pan and stirred with a wooden spoon on stove on orange background.

Then add the frozen sweetcorn, orzo and stock into the pan. Bring up to a low simmer (this may take a bit of time due to the frozen corn) and set a timer for 12 minutes. Stir occasionally.

Orzo, fried onion and sweetcorn in the pan on a stove on an orange background.

Now to prepare the defrosted prawns. Place them on a paper towel to absorb any moisture and pat dry. Add to a bowl and then coat with the paprika, the remaining oil and a pinch of salt.

Raw king prawns in bowl with paprika and mixed with spoon in a blue bowl on an orange background.
In a separate non-stick frying pan, increase the heat to high and fry the prawns on each side for around 2 minutes.

Prawns frying in pan and moved with metal tongs on a stove with an orange background.

When the orzo is cooked and the stock has absorbed and formed a sauce, turn off the heat and add the creme fraiche, lime juice and coriander. Stir and season with salt and pepper.

Creme fraiche added with chopped coriander added to the pan with the cooked orzo with a wooden spoon.

Serve the creamy sweetcorn orzo with a portion of prawns and a handful of chopped coriander. Add an extra squeeze of lime to taste.
Orzo, sweetcorn and paprika prawns on a plate with lime wedges and coriander with partial view of pan with prawns all on green background.

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Creamy Sweetcorn Orzo with Paprika Prawns

Print
4.62 from 13 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
£1.56 per portion
mains
Italian
Servings: 4
This Creamy Sweetcorn Orzo with Paprika Prawns is a perfect summery lunch/dinner recipe. Ready in under 25 minutes and so delicious.

Ingredients

  • 1 onion, diced (£0.09)
  • 2 cloves of garlic, finely chopped (£0.69/3)=(£0.23)
  • 300 g orzo (£0.65)
  • 500 g frozen sweetcorn (£1.00/2)=(£0.50)
  • 3 tbsp creme fraiche (£1.10/£0.37)
  • 400 g raw/frozen king prawns, defrosted (£5.25)
  • ½ lime, juiced (£0.20)
  • 1 bunch fresh coriander, finely chopped (£0.50)

Cupboard Essentials

  • 800 ml chicken stock
  • 1 tbsp olive oil
  • 1 tsp paprika

Method

  • Start by adding the onion and half of the oil into a large non-stick saucepan. Season with salt and saute until translucent, adding the garlic half way, for around 6 minutes.
  • Next, add the orzo, frozen sweetcorn and stock into the pan. Bring up to a low simmer (this may take a bit of time due to the frozen corn) and set a timer for 12 minutes. Stir occasionally.
  • Meanwhile, pat the defrosted prawns dry with a paper towel and add to a bowl. Coat with the paprika, remaining oil and a pinch of salt. In a separate non-stick frying pan, increase the heat to high and fry the prawns on each side for 2 minutes.
  • When the orzo is cooked and the stock has absorbed and formed a sauce, turn off the heat and add the creme fraiche, lime juice and coriander. Stir and season with salt and pepper.
  • Serve the creamy sweetcorn orzo with a portion of prawns and an extra sprinkle of coriander. Add an extra squeeze of lime to taste.

Nutrition

Servings: 4 servings
Fat: 9g
Serving size: 1 bowl
Calories: 440kcal
Carbohydrates: 31g
Protein: 25g

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