Prawn Orzo Pasta Recipe

How to make Prawn Orzo Pasta

Method

Heat the oil in a wide frying pan over a medium heat.
Fry the onion with a pinch of salt for 3-4 minutes, until slightly softened. Stir in the garlic, chilli flakes (if using) and oregano. Stir well then add the passata and cook for a further 2 minutes.
Turn the heat up to medium-high and pour in 250ml chicken stock. Stir and let absorb for about 3-5 minutes, then stir in the diced tomatoes, orzo pasta and the rest of the stock. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes, until the orzo is almost tender.
Stir in the prawns and cook for 2-3 minutes until opaque and cooked through.
Stir through the tomatoes.
Spoon on to a serving platter. Season with salt and pepper and scatter over the parsley and fetta.
Serve the lemon wedges on the side, for squeezing all over.

Tip: If sauce becomes too thick, add more stock.

Optional: Can use fresh basil or oregano leaves instead of (or in addition to) parsley.

Ingredients

1L Chefs’ Cupboard chicken stock

2 tbsp The Olive Tree extra virgin olive oil

1 large red onion, finely chopped

5 garlic cloves, finely chopped or 5 tbsp Stonemill minced garlic

280g The Fishmonger garlic prawns

125g tiny toms tomatoes (or you can use baby roma or cherry tomatoes, cut in half)

Pinch of salt

1 tsp Stonemill chilli flakes (optional)

2 tsp Stonemill dried oregano

2 tbsp Remano tomato passata

400g Remano diced tomatoes

300g orzo pasta

Small handful of parsley, finely chopped (for garnish)

50g Emporium Selection Greek style fetta cheese, crumbled

1 lemon, cut into wedges

Salt and pepper, to taste

Crusty bread (and butter), to serve