Squeeze and Prawn Orzotto
Orzo pasta in a creamy, squeezy Primula Cheese & Prawns sauce with king prawns and sundried tomatoes – mealtimes just got more luxurious!
- Serves 2
- 30 minutes
What you need
- 75g Orzo Pasta
- ½ tbsp olive oil
- 170g King prawns, peeled
- 2 cloves of garlic, finely chopped
- 5 sundried tomatoes, roughly chopped
- 140g Primula Cheese & Prawns
- ½ lemon (zest and juice)
- Pinch salt and pepper
- Handful of rocket
How you do it
- Timing is important for this recipe; you want the two elements to come together at the same time for a smooth and creamy orzotto – so prep ahead to have all the elements ready
- Cook the orzo as per the pack instructions to be al dente (around 8 minutes in boiling water)
- After around 3 minutes, start cooking the sauce by heating up a frying pan and gently sizzle the garlic in the olive oil
- Turn the heat up and add the prawns, season with a pinch of salt and pepper, and cook for around 3 minutes until pink
- Add in the sundried tomatoes and three-quarters of the Primula Cheese & Prawns
- Drain the orzo, retaining some of the cooking water and add to the prawn mixture
- Stir through until well combined, using some of the retained cooking water to loosen if it is too thick
- Add the zest and juice of a lemon and serve immediately with a handful of rocket scattered on top, finished with a swirl of the remaining Primula Cheese and Prawns