Can I use frozen prawns?

Absolutely. Just thaw them completely and pat dry before seasoning—they’ll sear up beautifully and taste fresh.

What if I can’t find orzo?

No worries! Any small pasta shape or even rice will do (though you may need to adjust the cooking liquid and timing for rice).

Can I make this dairy-free?

Yes, use a plant-based cream or coconut milk for the sauce. It will give a slightly different flavor profile but still work nicely.

Is it okay to use pre-cooked prawns?

You can, but add them only in the last minute of cooking just to warm through, or they may get tough.

Prawn Orzo with Sun-Dried Tomatoes Recipe

Name: Prawn Orzo with Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 1/2 lb raw king prawns, peeled; 1 tsp paprika powder; 1/2 tsp red pepper flakes (optional); 2 tsp garlic powder; 1 tsp black pepper; 1 tsp salt; 2 tbsp olive oil; 6 cloves garlic, minced; 1 tbsp olive oil; 1/2 cup sun-dried tomatoes, chopped; 1 cup orzo, uncooked; 2 cups chicken broth; 1 cup broccoli, finely chopped; 2 cups fresh spinach; 1 cup heavy cream; Salt and black pepper, to taste

Description

A delicious and hearty one-pan Prawn Orzo with Sun-Dried Tomatoes, featuring juicy king prawns coated in smoky spices, tender orzo, and a creamy, veggie-packed sauce. Bursting with Mediterranean flavors and ready in under 30 minutes, this main-course recipe makes a perfect weeknight dinner.

Ingredients

Units Scale

Prawns

1 1/2 lb raw king prawns, peeled
1 tsp paprika powder
1/2 tsp red pepper flakes (optional)
2 tsp garlic powder
1 tsp black pepper
1 tsp salt
2 tbsp olive oil
6 cloves garlic, minced

Orzo Pasta

1 tbsp olive oil
1/2 cup sun-dried tomatoes, chopped
1 cup orzo, uncooked
2 cups chicken broth
1 cup broccoli, finely chopped
2 cups fresh spinach
1 cup heavy cream
Salt and black pepper, to taste

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Instructions

Marinate the Prawns: In a bowl, toss the peeled king prawns with paprika powder, red pepper flakes (if using), garlic powder, black pepper, and salt. Allow them to marinate while you prepare the other ingredients.
Sauté the Prawns: Heat 2 tbsp olive oil in a large skillet or pan over medium-high heat. Add the prawns and sauté for 2–3 minutes on each side, until just cooked through. Remove the prawns from the pan and set aside.
Cook Aromatics: In the same pan, add 1 tbsp olive oil if needed. Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.
Toast the Orzo & Add Tomatoes: Add the uncooked orzo pasta and chopped sun-dried tomatoes to the pan. Stir frequently for 1–2 minutes, allowing the orzo to lightly toast and absorb flavors.
Add Broth and Veggies: Pour in the chicken broth and bring to a simmer. Add the finely chopped broccoli and cook for 5 minutes, stirring occasionally, until the orzo is halfway cooked and broccoli softens.
Stir in Spinach & Cream: Add the fresh spinach and heavy cream to the pan. Simmer for another 3–4 minutes, stirring continuously, until the orzo is al dente, spinach is wilted, and the sauce is creamy. Season with salt and pepper to taste.
Combine and Serve: Return the cooked prawns to the pan. Mix well and heat through for 1–2 minutes. Serve hot, garnished with extra sun-dried tomatoes or fresh herbs if desired.

Notes

Use pre-peeled prawns for convenience and to save time.
If you prefer a lighter dish, you can substitute heavy cream with half-and-half or coconut cream.
Adjust red pepper flakes to your preferred spice level, or omit for a milder taste.
Vegetable broth can be used instead of chicken broth for a pescatarian-friendly version.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/4 recipe
Calories: 520
Sugar: 5g
Sodium: 1420mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 35g
Cholesterol: 220mg