Garlicky Prawn and Tomato Orzo

Updated at: Thu, 17 Aug 2023 11:30:44 GMT

Step 1

Thinly slice the shallot, chop the courgette (quarter lengthways, then chop widthways), and chop the parsley. Peel and grate the garlic (or use a garlic press).

Step 2

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the shallot and courgette and stir-fry until starting to go golden, 3-4 mins. Then add the garlic and tomato purée and cook for 1 minute. In the meantime, fill and boil your kettle.

Step 3

Stir the orzo into the pan followed by the water and the vegetable stock cube. Bring to a simmer, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. TIPS: Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking dry and the orzo is not quite cooked, just add a splash of water and keep cooking.

Step 4

When the orzo has 4 mins left to cook, stir in the prawns and continue cooking for the remaining time. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.

Step 5

Once cooked, stir in the parmesan cheese, then season to taste with salt and pepper.

Step 6

Spoon the orzo into bowls and sprinkle on the parsley.

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