Prawn Orzo with Sun-Dried Tomatoes

This creamy prawn orzo is my go-to dish whenever I need something that feels fancy but doesn't keep me slaving in the kitchen all day. The combination of plump, juicy prawns and tender orzo pasta swimming in a creamy sauce punctuated with the intense flavor bombs of sun-dried tomatoes creates a meal that genuinely impresses. I stumbled upon this recipe during a particularly hectic week when I needed something quick yet special for unexpected dinner guests. Now it's in my permanent rotation for both weeknight cooking and casual entertaining.

I first made this dish when my mother-in-law dropped by unexpectedly for dinner (talk about pressure!). I had a bag of frozen prawns and some random pantry ingredients, and somehow this dish was born. She asked for the recipe before leaving, which in my family counts as the highest form of culinary praise. The best part was that I spent maybe 20 minutes actually working in the kitchen, which left me plenty of time to hide the laundry pile and pretend I hadn't been panicking about her visit.

Must-Have Ingredients

King Prawns - The star of the show that adds a sweet, succulent bite. Buy them already peeled to save time, or shell them yourself if you're feeling ambitious. I've used both fresh and thawed frozen prawns with great results. Just make sure they're thoroughly defrosted if using frozen.
Sun-Dried Tomatoes - These little flavor bombs pack a concentrated, tangy punch that permeates the entire dish. The oil they're packed in adds extra depth too, so don't drain them too thoroughly. I've tried substituting roasted cherry tomatoes in a pinch, but honestly, the sun-dried variety creates that distinctive taste that makes this dish special.
Orzo Pasta - This rice-shaped pasta absorbs flavors beautifully while retaining a satisfying chewiness. Cooking it directly in the broth lets it soak up all those savory flavors while releasing starch that helps thicken the sauce naturally. If you can't find orzo, small pasta like ditalini works in a pinch.
Fresh Vegetables - Broccoli and spinach add color, nutrition and freshness. The broccoli needs to be chopped fairly small to cook properly in the timeframe. I've accidentally used larger pieces before and ended up with crunchy broccoli and overcooked pasta. Not my finest moment.
Heavy Cream - Creates that luxurious, silky texture that brings everything together. I've tried making "lighter" versions with half-and-half, but honestly, the real thing makes such a difference in the final result. Those calories are worth it.

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Perfect Preparation

Season Your Prawns

In a bowl, combine 1½ pounds of peeled prawns with 1 teaspoon paprika, ½ teaspoon red pepper flakes (if using), 2 teaspoons garlic powder, 1 teaspoon black pepper, and 1 teaspoon salt. Toss gently until every prawn is coated. This step feels fussy but makes a huge difference – the spices form a flavorful crust on the prawns that adds another dimension to the final dish.

Sauté The Aromatics

Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add 6 cloves of minced garlic and cook for about 30 seconds, just until fragrant. Don't walk away during this step – garlic goes from perfectly golden to bitterly burnt in seconds (I've ruined many a dish by getting distracted here). The kitchen should smell amazing at this point.

Cook The Prawns

Add the seasoned prawns to the hot pan with the garlic. Cook until they turn pink and start to curl, about 2-3 minutes per side. Don't overcrowd the pan – work in batches if necessary. Properly cooked prawns should be opaque and form a 'C' shape, while overcooked ones curl into a tight 'O' and become rubbery. Once done, remove them from the pan and set aside. They'll finish cooking when added back later.

Create The Base

In the same pan (don't clean it – all those brown bits are flavor!), add another tablespoon of olive oil and ½ cup chopped sun-dried tomatoes. Let them sizzle for about 30 seconds, then add 1 cup uncooked orzo. Toast the pasta for about a minute, stirring constantly so it doesn't burn. This step adds a subtle nuttiness to the orzo that really elevates the dish.

Build The Sauce

Pour in 2 cups chicken broth, stirring well to scrape up all the flavorful bits stuck to the bottom of the pan. Add 1 cup finely chopped broccoli and stir to combine. Bring the mixture to a bubbling simmer, then lower the heat, cover, and cook for 7-8 minutes. Stir occasionally to prevent sticking – I've learned this lesson the hard way after having to soak a pan overnight.

Final Integration

When the orzo has softened but still has a slight bite, add 2 cups fresh spinach and 1 cup heavy cream. Season with salt and black pepper to taste. Simmer gently for 2-3 minutes until the spinach wilts and the sauce thickens slightly. Return the prawns to the pan and warm through for another 2-3 minutes. The final dish should be creamy but not soupy, with tender pasta and vegetables coated in silky sauce.

The sun-dried tomatoes are non-negotiable in my version of this recipe. I've tried making it without them when I realized I was out once, and while it was still good, it lacked that special something. The intense umami and slight sweetness they provide is the backbone of the dish's flavor profile. I keep a jar in my pantry at all times now specifically for this recipe. My daughter, who typically picks tomatoes out of everything, doesn't even realize they're in there – they just melt into the sauce creating this incredible depth that makes people wonder what your secret ingredient is.

Beautiful Variations

This recipe welcomes creative adaptations based on what's in your pantry or refrigerator. For a Mediterranean twist, add a handful of pitted Kalamata olives and crumbled feta cheese just before serving. The briny olives and tangy feta complement the sweet prawns and creamy sauce beautifully. This variation has become my summer favorite when I want something reminiscent of Greek seaside tavernas. Seasonal vegetables can be rotated based on what looks fresh at the market. In spring, tender asparagus tips and fresh peas make wonderful additions. During summer, diced zucchini or yellow squash blend seamlessly into the dish. Fall brings opportunities for butternut squash cubes or wilted kale instead of spinach. The versatility of this dish means it never feels repetitive even when in regular rotation. For special occasions, I've elevated this humble dish by adding a splash of white wine to the pan after cooking the prawns and before adding the orzo. The wine deglazes the pan while adding subtle complexity to the finished dish. Let it reduce slightly before continuing with the recipe. A final sprinkle of fresh herbs like basil or dill just before serving adds a burst of color and freshness that makes it worthy of company.

Clever Companions

While this creamy prawn orzo stands perfectly well on its own as a complete meal, thoughtful sides can enhance the experience. A simple arugula salad dressed with lemon juice and olive oil provides a peppery, fresh counterpoint to the rich, creamy pasta. The bright acidity cuts through the richness and cleanses the palate between bites. Crusty bread is essential for soaking up every last drop of the delicious sauce. I prefer a rustic sourdough or ciabatta, lightly toasted and rubbed with a garlic clove for subtle flavor. Some nights I'll go the extra mile and make proper garlic bread with butter, herbs, and cheese, especially if I'm serving this to guests who appreciate such indulgences. For a more substantial meal, especially when entertaining, roasted vegetables provide a colorful accompaniment. Bell peppers, eggplant, and zucchini tossed with olive oil, salt, and herbs, then roasted until caramelized, add textural contrast and nutritional balance to the meal. The slight char from roasting offers a pleasant counterpoint to the creamy pasta.

Perfect Preservation

This dish keeps remarkably well for 3-4 days in the refrigerator, stored in an airtight container. The flavors actually continue to develop and meld, making day-two leftovers something to look forward to rather than merely tolerate. I often make a double batch specifically to ensure leftovers for lunch the next day. When reheating, patience is key to maintaining the creamy texture. Warm it gently in a covered pan over low heat, adding a splash of chicken broth or even water to loosen the sauce as needed. Stir occasionally to ensure even heating. Microwaving works in a pinch but tends to dry out the sauce and can make the prawns rubbery, so it's not my preferred method. Freezing is possible but changes the texture somewhat, particularly of the prawns and pasta. If you do freeze portions, thaw completely in the refrigerator before reheating slowly on the stovetop. A fresh grating of Parmesan and a sprinkle of chopped herbs can revitalize frozen-then-thawed portions beautifully.

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Chef's Wisdom

Secret Flavor Booster - After cooking the garlic but before adding the prawns, toss in a diced anchovy fillet and let it melt into the oil. It completely disappears but adds an incredible depth of flavor that nobody will identify as anchovy – they'll just wonder why your dish tastes so amazing. Texture Perfection - Toast the orzo until some pieces turn golden brown before adding liquid. This simple step creates varying textures in the finished dish and adds a subtle nutty flavor that elevates the entire recipe. Presentation Trick - Reserve a few prawns and some fresh herbs for garnishing each plate. Placing them on top rather than stirring them all in creates a more visually appealing dish that looks like it came from a restaurant kitchen.

I've made this prawn orzo more times than I can count, and it never fails to impress. What started as a panic-induced creation has become one of my signature dishes. There's something magical about transforming humble ingredients into something that feels special enough for company yet simple enough for a Tuesday night. The way the cream sauce clings to each piece of pasta, the burst of intensity from the sun-dried tomatoes, the sweet pop of prawns – it all comes together in a dish that's greater than the sum of its parts. And isn't that what good cooking is all about? Creating something memorable without making yourself crazy in the process. This dish delivers that perfect balance time and again.

Frequently Asked Questions

→ Can I use frozen prawns for this recipe?

Yes, just make sure to completely thaw them before cooking and pat them dry to ensure proper browning.

→ What can I substitute for orzo pasta?

Small pasta shapes like fregola, acini di pepe, or even well-rinsed risotto rice work well as alternatives.

→ How can I make this recipe lighter?

Substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter but still creamy result.

→ Can I make this dish ahead of time?

Yes, though it's best fresh. If making ahead, slightly undercook the orzo and add a splash of broth when reheating to restore creaminess.

→ What vegetables can I add besides broccoli and spinach?

Asparagus, peas, cherry tomatoes, or bell peppers all work well in this versatile dish.