Prawn Orzo with Sun-Dried Tomatoes is a simple, bright dish that’s full of flavor and texture. Tender prawns meet small, bite-sized orzo pasta, all mixed with the chewy, tangy goodness of sun-dried tomatoes. It’s a quick meal that feels a little fancy without any fuss.
I love making this when I want something fresh but easy. The sun-dried tomatoes give a nice punch that pairs perfectly with the juicy prawns. Sometimes I toss in a handful of fresh herbs like parsley or basil to brighten it even more. It’s one of those dishes where everything comes together fast but tastes like you spent hours on it.
My favorite way to serve this prawn orzo is straight from the pan with a squeeze of lemon on top. Maybe add a simple green salad or some crusty bread on the side, and you have a lovely, satisfying meal. It’s always a hit with family and friends, especially for a quick weeknight dinner that doesn’t feel ordinary.
Key Ingredients & Substitutions
- Orzo
- This small pasta cooks quickly and soaks up flavors nicely. If you don’t have orzo, couscous or small pasta shapes like acini di pepe work well here.
- Prawns
- Fresh or frozen prawns are great. I like peeled and deveined ones for ease. If you prefer, shrimp or scallops can be swapped in with similar cooking times.
- Sun
- Dried Tomatoes: These add a tangy, chewy texture and boost flavor. Oil-packed ones are softer and more flavorful, but dry-packed can be rehydrated in warm water for 10 minutes.
- White Wine
- Adds acidity and depth. Don’t worry if you skip it—chicken or vegetable broth works just fine as a substitute.
- Parmesan Cheese
- Adds creaminess if you like. It’s optional, and you can leave it out or replace with a vegan cheese if desired.
How Do You Get the Perfectly Cooked Prawns and Creamy Orzo?
Getting prawns tender and orzo just right needs attention, but it’s simple once you know the steps:
- Cook the orzo in broth, stirring occasionally, until it’s tender but not mushy—this usually takes about 10-12 minutes.
- Add the prawns near the end so they don’t overcook (just 3-4 minutes). They’re done when they turn pink and curl slightly.
- Keep some liquid in the pan while cooking—the starchy pasta water mixed with broth creates a creamy sauce without extra cream.
- Stir in lemon juice and parsley off the heat for fresh brightness and flavor balance.
Watching these timings closely helps you nail the texture and flavor, making your dish taste light but rich at the same time.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for cooking the orzo and prawns together in one pan.
- Wooden spoon or spatula – helps you stir gently without breaking the pasta or prawns.
- Measuring cups and spoons – for precise amounts of broth, wine, and seasonings.
- Small bowl – useful if you need to rehydrate dry sun-dried tomatoes before cooking.
Flavor Variations & Add-Ins
- Swap prawns for cooked chicken pieces or chickpeas for a tasty, protein-packed twist.
- Add fresh spinach or kale toward the end for extra greens and color.
- Stir in crumbled feta or goat cheese instead of Parmesan for a tangy, creamy touch.
- Include a pinch of smoked paprika or chili flakes for added warmth and mild heat.
How to Make Prawn Orzo with Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dry)
- ½ cup dry white wine (optional, or substitute with chicken broth)
- 1 ½ cups chicken or vegetable broth
- 12-15 medium prawns (peeled and deveined)
- Salt and freshly ground black pepper, to taste
- ½ tsp smoked paprika or sweet paprika
- ¼ tsp red chili flakes (optional)
- Juice of half a lemon
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tbsp grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 5 minutes of prep time and around 20 minutes to cook, making it a great quick and tasty option for weeknight dinners.
Step-by-Step Instructions:
1. Sauté Aromatics and Tomatoes:
Warm the olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing them for 3 to 4 minutes until fragrant and soft. Then stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
2. Toast the Orzo and Add Liquid:
Add the orzo pasta to the pan and stir for about 1 minute to coat it well with the oil mixture. Pour in the white wine if using, and let it simmer until it mostly evaporates, about 2 minutes.
3. Simmer the Orzo:
Pour in the broth, then season with smoked paprika, chili flakes if using, salt, and pepper. Bring to a simmer, stir occasionally, and cook for around 10 to 12 minutes until the orzo is tender and most of the liquid is absorbed.
4. Cook the Prawns:
About 3 to 4 minutes before the orzo is done, nestle the prawns into the mixture so they cook through and turn pink.
5. Finish and Serve:
Once cooked, remove the pan from heat and stir in the lemon juice, chopped parsley, and Parmesan if you like. Taste and adjust seasoning as needed. Serve warm with extra parsley sprinkled on top.
Can I Use Frozen Prawns for This Recipe?
Yes, frozen prawns work well! Just make sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry before cooking to avoid excess moisture.
What Can I Substitute for White Wine?
If you prefer not to use wine, simply replace it with an equal amount of chicken or vegetable broth. This keeps the dish flavorful without altering the cooking process.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of broth to keep the orzo creamy.
Can I Add Vegetables to This Dish?
Absolutely! Stir in fresh spinach or kale during the last few minutes of cooking for a boost of color and nutrition without changing the prep much.