Creamy Cajun prawn orzo

I love to use orzo to make quick creamy pasta after a busy day at work, but you can use this sauce with any kind of pasta. I like to make my own Cajun spice mix as ready-made mixes often contain added salt, but if you don’t think you’ll use up all the individual spices, then take the ready-made option – just check the label to ensure it’s not too salty.

Prep:20 mins
Cook:20 mins
Serves 2
Easy

Nutrition per serving

kcal 484
fat 13g
saturates 4g
carbs 65g
sugars 0g
fibre 8g
protein 23g
salt 0.99g

Ingredients

150g orzo
1 tbsp olive oil
1 onion , chopped
2 garlic cloves , thinly sliced
2 tbsp tomato purée
150g raw peeled king prawns
2 tbsp half-fat crème fraîche
200g baby spinach
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano or thyme
1/2 tsp black pepper
1/2 tsp garlic granules
pinch of turmeric

Method

Boil the orzo following pack instructions. Drain, reserving a cup of the cooking water. For the Cajun spice, mix the ingredients in a small bowl and set aside.
Heat the oil in a large, ovenproof pan over medium heat. Fry the onions until soft and lightly browned. Add the garlic and fry for 1 min, stirring so it doesn’t burn.
Add the tomato purée, prawns and Cajun spice and fry for 1 min.
Stir in the baby spinach, some salt and pepper, and cook until the spinach wilts and the prawns turn opaque. Stir in a splash of the reserved pasta cooking water, if needed, to loosen the sauce.
Stir in the cooked orzo and crème fraîche, adding more pasta water as needed to adjust the consistency. Serve straightaway.