Creamy Prawn Orzo

This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the freezer for emergencies: frozen raw peeled prawns. It really takes no time at all to throw together and works especially well with orzo, but you can use any pasta you like.

Serves 2

Persiana Easy Sabrina Ghayour

INGREDIENTS:

• 200g (7oz) orzo pasta 

• olive oil, for frying 

• 3 fat garlic cloves, thinly sliced 

• 2 tablespoons tomato purée 

• 1 teaspoon pul biber chilli flakes

• ½ teaspoon ground turmeric 

• 200g (7oz) frozen raw peeled prawns, defrosted, or 170g (6oz) fresh

• 75ml (5 tablespoons) double cream 

• Maldon sea salt flakes and freshly ground black pepper

DIRECTIONS:

Cook the orzo in a large saucepan of salted boiling water according to the packet instructions.

Meanwhile, place a frying pan over a medium-high heat, drizzle in some olive oil and cook the garlic until translucent. Stir in the tomato purée, pul biber, turmeric and a good amount of salt and pepper and cook for a few minutes. 

Once the orzo is cooked, drain, reserving some of the cooking water.

Add the prawns to the tomato mixture and stir to coat, then add the cream and stir well before adding the orzo and giving everything a really good mix. Add enough of the reserved pasta water to make the sauce your desired consistency. Check and adjust the seasoning if desired, stir again and cook until the prawns turn pink and are cooked through. 

Serve immediately. This needs no other accompaniment. 

Reprinted with permission from Persiana Easy by Sabrina Ghayour, Aster. Photo © Kris Kirkham.

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