Prawn Orzo Pasta

How to make Prawn Orzo Pasta

Prep Time:  1 hour 30 minutes        |        Cook Time: 19-22 minutes        |        Serves:  12-18

Ingredients

• 1 litre Chef’s Cupboard chicken stock
• 2 tbsp The Olive Tree extra virgin olive oil
• 1 large red onion, finely chopped
• 5 garlic cloves, finely chopped or 5 tbsp Stonemill minced garlic  
• 280g The Fishmonger, garlic prawns
• 125g Tiny Tom's tomatoes, or use baby Roma's or cherry tomatoes, cut in half
• Pinch of salt  
• 1 tsp Stonemill chilli flakes (optional)
• 2 tsp Stonemill dried oregano
• 2 tbsp Remano tomato passata
• 400g Remano canned diced tomatoes  
• 300g risoni pasta
• Small handful of parsley, finely chopped (for garnish)
• 50g Emporium Selection Greek style feta cheese, crumbled  
• 1 lemon, cut into wedges
• Salt and pepper to taste
• Crusty bread (and butter) to serve

Method

1. Heat the oil in a wide frying pan over a medium heat.  
2. Fry the onion with a pinch of salt for 3-4 minutes until slightly softened. Stir in the garlic, chilli flakes (if using) and oregano. Stir well and purée and cook for a further 2 mins.  
3. Turn the heat up to medium high and pour in 250ml chicken stock. Stir and let absorb for about 3-5 mins, then stir in the diced tomatoes, orzo pasta and the rest of the stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender.  
4. Stir in the prawns and cook for 2-3 mins until opaque and cooked through.
5. Stir through the tiny tomatoes.
6. Spoon onto on a serving platter. Season with salt and pepper and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing all over.

Tip:   If sauce becomes too thick, add more stock.

Optional: Can use fresh basil or oregano leaves instead of (or in addition to) parsley