Prawn & Sun-dried Tomato Orzo

• King Prawns(500 g)
• Orzo(280 g)
• Sun-dried tomatoes(90 g)
• Baby Spinach(120 g)
• Onion(1)
• Garlic(4 cloves)
• Olive oil(1½ tbsp)
• Tomato paste(1 tbsp)
• Vegetable Broth(700 ml)
• Cream(80 ml)
• Parmesan(50 g)
• Lemon(1)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, roughly chop {Sun-dried tomatoes}, zest half of {Lemon}, then cut the lemon into wedges. Pat {Prawns} dry and season with half the {Salt} and half the {Black pepper}.

   ~10 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Cook {Onion} for 4 minutes until softened, then stir in {Garlic}, {Tomato paste}, {Dried Oregano}, and {Chili flakes} for 1 minute.

   ~5 min

3. 3

   Add {Orzo} and {Sun-dried tomatoes} and stir for 1 minute to coat. Pour in {Vegetable Stock}, add the remaining {Salt} and remaining {Black pepper}, and bring to a gentle bubble.

   ~3 min

4. 4

   Simmer for 10 minutes, stirring often, until the {Orzo} is nearly tender and most of the {Vegetable Stock} has been absorbed into a glossy sauce.

   ~10 min

5. 5

   Stir in {Cream}, {Parmesan}, {Baby Spinach}, the lemon zest from {Lemon}, and {Prawns}. Cook for 5 minutes, stirring gently, until the {Prawns} are pink and curled, the {Baby Spinach} has wilted, and the orzo is creamy and thick.

   ~5 min

6. 6

   Take off the heat and serve with lemon wedges from {Lemon} for squeezing over. Scatter over {Fresh basil} if using.

   ~2 min