Creamy Prawn Orzo
Really simple, but amazing
Servings 4 People
Ingredients
- 200 g orzo pasta
- olive oil for frying
- 3 fat garlic cloves thinly sliced
- 2 tbsp tomato purée
- 1 tsp pul biber chilli flakes
- 1/2 tsp ground turmeric
- 200 g frozen raw peeled prawns, defrosted, or 170g fresh
- 75 ml double cream
- Maldon sea salt flakes
- freshly ground black pepper
Instructions
- 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.
Notes
From Persian Easy .. amazing book