Name: Creamy Cajun prawn orzo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 150g orzo; 1 tbsp olive oil; 1 onion chopped; 2 garlic cloves thinly sliced; 2 tbsp tomato purée; 150g raw peeled king prawns; 2 tbsp half-fat crème fraîche; 200g baby spinach; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried oregano or thyme; 1/2 tsp black pepper; 1/2 tsp garlic granules; pinch of turmeric

Creamy Cajun prawn orzo

I love to use orzo to make quick creamy pasta after a busy day at work, but you can use this sauce with any kind of pasta. I like to make my own Cajun spice mix as ready-made mixes often contain added salt, but if you don’t think you’ll use up all the individual spices, then take the ready-made option – just check the label to ensure it’s not too salty.

40 min total 20 min prep 20 min cook 2 484 cal

Instructions

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1 Boil the orzo following pack instructions. Drain, reserving a cup of the cooking water. For the Cajun spice, mix the ingredients in a small bowl and set aside.
2 Heat the oil in a large, ovenproof pan over medium heat. Fry the onions until soft and lightly browned. Add the garlic and fry for 1 min, stirring so it doesn’t burn.
3 Add the tomato purée, prawns and Cajun spice and fry for 1 min.
4 Stir in the baby spinach, some salt and pepper, and cook until the spinach wilts and the prawns turn opaque. Stir in a splash of the reserved pasta cooking water, if needed, to loosen the sauce.
5 Stir in the cooked orzo and crème fraîche, adding more pasta water as needed to adjust the consistency. Serve straightaway.