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.
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