Quick 1 pot garlic prawns and vegetable orzo. This recipe is made of leftovers from a dinner we had a couple of nights ago. I am always adamant on not wasting food, and this recipe was the perfect combination to use up our leftovers and transforming them into a delicious meal.
Garlic Prawns and Vegetable Orzo
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BY YASMINE IDRISS
Quick 1 pot garlic prawns and vegetable orzo. This recipe is made of leftovers from a dinner we had a couple of nights ago. I am always adamant on not wasting food, and this recipe was the perfect combination to use up our leftovers and transforming them into a delicious meal.
Ingredients
- 12 large prawns, previously oven baked with lemon garlic and coriander (my leftovers)
- 10 sliced mushrooms
- 1 sliced shallot onion
- 3 sliced garlic cloves
- 1 small bunch of baby asparagus
- 1 cup orzo pasta, boiled
- 1 lemon, zested and juiced
- 3 tbsp grated Parmesan cheese
- 1 tbsp butter
- 1/2 - 1 tsp chili paste
- 1/2 cup pasta water
- 2 medium courgettes (zucchini), sliced
Method
- 1)
In a large, heavy-based pot, drizzle some olive oil and sauté the garlic slices, onion slices, mushrooms, and courgette slices over medium heat until they start to soften.
- 2)
Add pasta water to deglaze the pot and continue cooking the vegetables gently until tender.
- 3)
Stir in the previously cooked prawns, lemon zest, salt, pepper, and chili paste along with some lemon juice. Mix everything well, cover, and cook until the vegetables are fully tender.
- 4)
Once the vegetables are cooked, open the pot and add the knob of butter, grated Parmesan cheese, and a bit more lemon juice. Stir until the butter and cheese are melted and well combined.
- 5)
Finally, add the boiled orzo pasta into the pot, cover, and cook for another five minutes until everything is nicely thickened and fully heated through.
- 6)
Serve hot, garnished with additional grated Parmesan cheese and freshly chopped coriander if desired.