Prawn & Tomato Orzo

• 400 graw king prawns, peeled and deveined
• 300 gdried orzo pasta
• 1 x 400gtin chopped tomatoes
• 200 mldry white wine
• 400 mlfish stock
• 1onion, finely diced
• 4garlic cloves, thinly sliced
• ½ tspchilli flakes
• 1 tspdried oregano
• 2 tbspolive oil
• 15 mllemon juice
• 15 gflat-leaf parsley, roughly chopped
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 1lemon, cut into wedges, optional (optional)

Method

1. 1Heat the olive oil in a wide, deep frying pan or shallow casserole over medium heat. Add the onion with a generous pinch of salt and cook for about 6 minutes, stirring now and then, until softened, translucent, and just starting to catch gold at the edges.
2. 2Add the sliced garlic, chilli flakes, and oregano. Stir constantly for 30 seconds, just until fragrant; don't let the garlic colour past pale gold.
3. 3Pour in the white wine and let it bubble fiercely for 2 minutes, scraping any sticky bits off the base of the pan as it reduces.
4. 4Tip in the chopped tomatoes along with the stock. Bring to a simmer.
5. 5Stir in the orzo and simmer uncovered for 8–10 minutes, stirring frequently, until nearly tender but still firm in the centre. Add a little boiling water if the sauce tightens before the pasta is ready.
6. 6Nestle the raw prawns into the sauce and simmer for 3–4 minutes, turning halfway, until pink and opaque throughout and the orzo is tender.
7. 7Take off the heat and stir in most of the chopped parsley, lemon zest and 15 ml lemon juice. Taste before adding salt and black pepper.
8. 8Scatter over the remaining chopped parsley and serve with optional lemon wedges.

Per serving

kcal

531

protein

34.8g

fibre

5.1g

carbs

68g

fat

9.2g