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A bowl with Sweetcorn Orzo with Paprika Prawns with coriander and lime wedges with partial view of pan with prawns and bowl of lime wedges.
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4.65 from 14 votes

Creamy Sweetcorn Orzo with Paprika Prawns

This Creamy Sweetcorn Orzo with Paprika Prawns is a perfect summery lunch/dinner recipe. Ready in under 25 minutes and so delicious.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: mains
Cuisine: Italian
Servings: 4
Calories: 440kcal
Cost: £1.56 per portion

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

Instructions

  • 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.

Notes

  • Cook orzo al dente for ideal texture.
  • Season shrimp generously with paprika, garlic, and seasoning for maximum flavor.
  • Adjust sauce consistency using reserved pasta water.
  • Avoid overcooking shrimp; they should turn pink and opaque. Finish with fresh herbs and a touch of lime for brightness.

Nutrition

Serving: 1bowl | Calories: 440kcal | Carbohydrates: 31g | Protein: 25g | Fat: 9g