Creamy Sweetcorn Orzo Pasta with Paprika Prawns
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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.
Ingredients
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.
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.
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.
In a separate non-stick frying pan, increase the heat to high and fry the prawns on each side for around 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 a handful of chopped coriander. Add an extra squeeze of lime to taste.
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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
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