Creamy Prawn Orzo with Sun-Dried Tomatoes and Spinach

Introduction & Inspiration

Get ready for a dish that feels elegant enough for company but is easy enough for a weeknight! This Creamy Prawn Orzo with Sun-Dried Tomatoes and Spinach is a fantastic one-pan pasta dish (mostly!) packed with flavor. We’re talking plump, juicy prawns seasoned with paprika and garlic, tossed with tender orzo pasta that absorbs chicken broth and the intense flavor of sun-dried tomatoes, all brought together in a luscious cream sauce with wilted spinach and bits of broccoli.

My inspiration for this recipe comes from wanting a satisfying pasta dish that wasn’t the usual spaghetti or fettuccine, something that felt a bit special yet didn’t require a ton of pots and pans. Cooking the orzo almost like risotto, letting it absorb the broth and flavors in the same pan used for the prawns, builds incredible depth.

This dish is perfect when you want something comforting but with bright, interesting flavors. The sun-dried tomatoes add a wonderful chewy texture and concentrated taste, balanced beautifully by the creamy sauce and fresh spinach. It’s truly a delight. It is a perfect recipe for a dinner date.

Nostalgic Appeal / Comfort Factor

Creamy pasta dishes hold a special place in the comfort food hall of fame. Pairing pasta with succulent prawns or shrimp adds a touch of everyday luxury. While orzo might be less common than other pasta shapes in some households, its comforting, slightly chewy texture is incredibly satisfying.

The flavors here, while having Mediterranean hints with the sun-dried tomatoes and olive oil, are fundamentally comforting: garlic, savory broth, cream, tender pasta, and perfectly cooked seafood. It feels like a restaurant-quality dish made accessible.

It’s a dish that feels both indulgent and relatively balanced, perfect for a cozy night in or sharing with loved ones. A comforting dish, perfect for any occasion.

Homemade Focus

This Prawn Orzo recipe celebrates the flavor-building process of mostly one-pan cooking from scratch. We’re seasoning and searing the prawns ourselves, then using the same pan to build the sauce – toasting the orzo, simmering it in broth with sun-dried tomatoes and broccoli, and finishing it with fresh spinach and cream.

Making the dish this way ensures all the delicious bits left from cooking the prawns and toasting the orzo infuse the final sauce. You control the seasoning, the doneness of the prawns, and the freshness of the spinach added right at the end.

While using peeled prawns is a smart shortcut, the core cooking process is hands-on and homemade, resulting in a depth of flavor you wouldn’t get by simply boiling pasta separately. The homemade taste is delicious.

Flavor Goal

The primary flavor goal is a rich, savory, and creamy pasta dish with distinct layers of flavor: spicy, garlicky prawns, intensely sweet-tart sun-dried tomatoes, savory chicken broth absorbed by the orzo, fresh spinach, and a luscious cream finish.

The prawns should be plump, juicy, and well-seasoned. The orzo should be tender but retain a slight chew (al dente), having absorbed the flavorful cooking liquid. The sun-dried tomatoes provide chewy bursts of concentrated tomato flavor, while the finely chopped broccoli adds texture and freshness. The spinach should be just wilted into the creamy sauce.

The overall experience should be creamy, savory, slightly tangy from the tomatoes, with perfectly cooked prawns and tender pasta in every bite. It’s designed to be rich and satisfying but balanced by the vegetables. A perfect combination of flavour and texture.

Ingredient Insights

For the Prawns:

• Raw King Prawns (Peeled): Large, succulent prawns are ideal. Buying them already peeled saves significant prep time. Shrimp can be substituted.
• Paprika Powder: Adds color and mild smoky sweetness.
• Red Pepper Flakes (Optional): Provides a touch of heat. Adjust to your preference.
• Garlic Powder: Adds savory depth to the prawn seasoning.
• Black Pepper & Salt: Essential seasonings.
• Olive Oil: For searing the prawns and sautéing aromatics.
• Garlic (Minced): Fresh garlic cooked briefly before adding prawns infuses the oil.

For the Orzo Pasta:

• Olive Oil: Used to sauté the sun-dried tomatoes and toast the orzo.
• Sun-Dried Tomatoes (Chopped): Provide intense, chewy bursts of sweet-tart tomato flavor. Oil-packed or dry-packed work (rehydrate dry ones briefly if needed).
• Orzo (Uncooked): Small, rice-shaped pasta that cooks relatively quickly and absorbs liquid well. Toasting it briefly enhances its nutty flavor.
• Chicken Broth: The primary cooking liquid for the orzo, infusing it with savory flavor. Vegetable broth can be substituted.
• Broccoli (Finely Chopped): Adds freshness and texture. Chopping it finely allows it to cook quickly along with the orzo.
• Fresh Spinach: Wilts down quickly, adding color and nutrients. Baby spinach is convenient.
• Heavy Cream: Creates the rich, creamy finish for the sauce.
• Salt and Black Pepper: To season the final dish to taste.
• Lemon Juice (Not listed, but recommended): A squeeze of fresh lemon juice at the end would brighten all the flavors significantly.

Essential Equipment

• Large Pan or Skillet (with Lid): Needs to be large enough to hold all ingredients and have a tight-fitting lid for simmering the orzo. A deep sauté pan or Dutch oven works well.
• Bowl: For seasoning the prawns.
• Knife & Cutting Board: For mincing garlic, chopping sun-dried tomatoes and broccoli.
• Measuring Cups & Spoons:
• Wooden Spoon or Spatula: For stirring.

Ingredients

Prawns:

• ▢ 1 1/2 lb raw king prawns (or large shrimp), peeled and deveined
• ▢ 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 (or vegetable broth)
• ▢ 1 cup broccoli, finely chopped
• ▢ 2 cups fresh spinach
• ▢ 1 cup heavy cream
• ▢ Salt and black pepper, to taste

Step-by-Step Instructions

1. Season the Prawns:

• In a medium bowl, place the peeled and deveined raw prawns.
• Add the paprika powder, red pepper flakes (if using), garlic powder, black pepper, and salt.
• Gently toss the prawns until they are evenly coated with the spices.

2. Cook the Prawns:

• Heat up a large pan or skillet over medium-high heat.
• Add 2 tablespoons of olive oil. Once hot, add the minced garlic and cook for about 30 seconds until fragrant (be careful not to burn).
• Add the seasoned prawns to the hot pan in a single layer (cook in batches if necessary to avoid overcrowding).
• Cook until pink and opaque on each side, about 2-3 minutes per side. Do not overcook.
• Remove the cooked prawns from the pan and set them aside on a plate.

3. Sauté Aromatics and Toast Orzo:

• To the same pan (don’t wipe it out), add the remaining 1 tablespoon of olive oil.
• Add the chopped sun-dried tomatoes and cook for about 30 seconds, stirring.
• Add the uncooked orzo pasta to the pan. Cook, stirring constantly, for about 1 minute, allowing the orzo to toast slightly and get coated in the oils and flavorful bits left in the pan.

4. Cook the Orzo and Broccoli:

• Pour in the chicken broth. Stir well, scraping up any browned bits (fond) from the bottom of the pan – this adds great flavor!
• Add the finely chopped broccoli to the pan and mix it in well.
• Bring the broth to a boil, then lower the heat to maintain a gentle simmer.
• Cover the pan with a lid and let the orzo cook for 7-8 minutes. It’s important to stir 2-3 times during this cooking period to prevent the orzo from sticking to the bottom.

5. Finish the Creamy Sauce:

• After 7-8 minutes, check the orzo. It should be mostly tender (al dente).
• Add the fresh spinach, heavy cream, and season with salt and black pepper to taste.
• Stir everything together gently. Continue to cook, uncovered, over low heat until the spinach wilts down completely and the sauce slightly thickens, about 2-3 minutes.

6. Return Prawns and Serve:

• Add the cooked prawns (and any accumulated juices from the plate) back into the pan with the creamy orzo.
• Stir gently and cook for another 2-3 minutes, just until the prawns are heated through.
• Serve the Prawn Orzo immediately, nice and hot.

Troubleshooting

• Prawns Overcooked/Rubbery: Cooked too long. Prawns cook very quickly; remove them as soon as they turn pink and opaque. They will cook slightly more when added back at the end.
• Orzo Sticky/Gummy: Overcooked, or not stirred enough during simmering. Stir periodically as instructed. Ensure correct liquid ratio.
• Orzo Undercooked: Needs more cooking time or slightly more liquid. Add a splash more broth or water, cover, and simmer for a few more minutes if needed.
• Sauce Too Thick: Can happen if simmered too long after adding cream. Thin with a splash of broth or milk if necessary.
• Sauce Too Thin: Simmer gently for a few extra minutes (uncovered) after adding the cream and spinach to allow it to reduce slightly. Cornstarch slurry could be used in a pinch but changes the texture.
• Broccoli Too Soft/Hard: Adjust timing based on preference. Adding finely chopped broccoli with the broth allows it to cook alongside the orzo; add later if you prefer very crisp broccoli.

Tips and Variations

• Don’t Overcook Prawns: This is the most crucial tip! Remove them promptly.
• Toast Orzo: Don’t skip the step of toasting the orzo briefly; it adds nutty flavor.
• Stir Orzo: Essential to prevent sticking while it simmers covered.
• Add White Wine: Deglaze the pan with a splash of dry white wine after toasting the orzo and before adding the broth for extra flavor depth.
• Add Lemon: A generous squeeze of fresh lemon juice stirred in right at the end (with the prawns) will brighten the entire dish considerably. Lemon zest could also be added.
• Add Cheese: Stir in some grated Parmesan cheese along with the heavy cream for extra savory flavor.
• Different Veggies: Asparagus tips, peas, or chopped zucchini could be added along with or instead of broccoli.
• Different Protein: Sliced cooked chicken, scallops, or even Italian sausage could substitute for prawns.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed immediately while creamy and warm.
• With Crusty Bread: Perfect for soaking up any extra delicious sauce.
• With a Green Salad: A simple green salad with vinaigrette balances the richness.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc would pair well.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Will vary based on prawn size, cream fat %.)

• Calories: 600-750+ (Creamy pasta dish)
• Fat: 35-50g+
• Saturated Fat: 15-25g+
• Cholesterol: 200-250mg+
• Sodium: 1000-1400mg+ (Depends heavily on broth and added salt)
• Total Carbohydrates: 45-55g+
• Dietary Fiber: 3-5g+
• Sugars: 4-8g+
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: This Creamy Prawn Orzo features seasoned and seared prawns tossed with orzo pasta that has been toasted and then cooked risotto-style in chicken broth with sun-dried tomatoes and finely chopped broccoli. The dish is finished with fresh spinach and heavy cream for a luscious sauce. The process involves seasoning and cooking prawns, sautéing aromatics/orzo, simmering orzo in broth, adding cream/spinach, and returning prawns to heat through.

Q&A:

• Q: What is Orzo? Can I use a different pasta?
  • A: Orzo is a small, rice-shaped pasta. Its size and shape work well for this method where it absorbs the liquid. You could try substituting another small pasta shape like ditalini or acini di pepe, but cooking times might vary. Larger shapes wouldn’t work well with this cooking method.
• Q: Can I make this dairy-free?
  • A: You could try substituting a full-fat unsweetened coconut milk or a cashew cream for the heavy cream, but the flavor profile will change significantly. Ensure your broth is dairy-free.
• Q: Can I use vegetable broth instead of chicken broth?
  • A: Yes, vegetable broth is a great substitution to make the dish pescatarian (if not using chicken broth).
• Q: My sun-dried tomatoes are very hard. What should I do?
  • A: If using dry-packed sun-dried tomatoes (not in oil), you may want to briefly rehydrate them in hot water or broth for 5-10 minutes before chopping and adding them to the pan.