Creamy Lemon Garlic Orzo With Prawns is the kind of one-pot dinner I turn to when I want something fast, cozy, and packed with flavor. It’s rich and indulgent, but still fresh thanks to the brightness of lemon and the lightness of prawns. The orzo cooks perfectly in a flavorful broth, soaking up all the goodness while remaining tender and creamy. With garlic, shallots, spinach, Parmesan, and cream tying everything together, this dish is everything I want in a quick comfort meal. It’s done in under 30 minutes and only uses one pan, making it ideal for busy weeknights or when I just want to treat myself without a huge cleanup.

Why You’ll Love This Recipe

I love how this dish combines creamy pasta comfort with fresh seafood and bright lemon. It comes together quickly and requires minimal effort, yet the flavors are layered and satisfying. The one-pot approach means fewer dishes and more convenience, and the combination of textures – tender orzo, juicy prawns, wilted spinach, and melted Parmesan – keeps each bite interesting. Whether I’m cooking for myself, my family, or a guest, this is a reliable favorite that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 Tablespoon Olive Oil – Used to sauté the prawns and build flavor at the base of the dish.

• 250 Grams (½ Pound) Raw Prawns – I prefer peeled and deveined prawns for easy eating. If using frozen, I make sure they’re fully thawed and patted dry.

• 25 Grams (¼ Stick) Unsalted Butter – Adds richness and helps toast the orzo for deeper flavor.

• 1 Shallot, Finely Chopped – Gives a mild, sweet onion flavor that works well with garlic.

• 4 Garlic Cloves, Minced – A key flavor base, adding sharpness and depth to the dish.

• ¼ Teaspoon Dried Thyme – Adds a subtle herbal note that complements the seafood.

• 250 Grams (1 ¼ Cups) Orzo Pasta – A rice-shaped pasta that absorbs flavor like a dream while remaining tender.

• 500 Milliliters (2 ½ Cups) Vegetable Or Chicken Stock – Used to cook the orzo and infuse it with flavor.

• 125 Milliliters (¾ Cup) Double Cream – Gives the orzo its luxurious, creamy texture.

• 75 Grams (2 Cups) Baby Spinach – Adds a burst of color and a light, earthy flavor. It wilts quickly and blends seamlessly into the dish.

• Juice Of One Small Lemon – Provides brightness and balances the richness of the cream and cheese.

• 30 Grams (¼ Cup) Parmesan Cheese, Grated – Adds umami and ties the flavors together.

• Freshly Ground Black Pepper – I use this to season the dish to taste, adding just enough to bring everything into balance.

Directions

1. I start by heating the olive oil in a large pan over medium heat. I add the prawns and cook them for 3–4 minutes until they turn pink and start to brown slightly. If I’m using frozen prawns, I let them cook a bit longer until any liquid evaporates and they get golden. Then I remove the prawns and set them aside.

2. In the same pan, I melt the butter and sauté the chopped shallot for about one minute. I add the minced garlic and let it cook for 30 seconds until fragrant, being careful not to burn it.

3. I stir in the dried thyme, then add the orzo and toast it for one minute, stirring constantly so it doesn’t stick. This gives the pasta a slightly nutty flavor.

4. I pour in the stock and reduce the heat to low. I let the orzo simmer for 10 minutes, stirring occasionally, until it’s al dente and most of the liquid is absorbed.

5. I stir in the double cream, then add the baby spinach. I cook everything for another 1–2 minutes until the spinach wilts.

6. I return the prawns to the pan, add the lemon juice and Parmesan, and stir everything together until creamy and well combined. I season with freshly ground black pepper to taste, then serve immediately.

Servings And Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, for a total time of 30 minutes. It’s a quick, satisfying meal that works perfectly for lunch or dinner any day of the week.

Variations

When I want to change things up, I make a few simple swaps. For a lighter version, I use single cream (or half and half) instead of double cream. If I’m out of spinach, I substitute with chopped kale or even arugula for a peppery twist. I’ve also made this without prawns for a vegetarian version and added sautéed mushrooms for extra depth. For a slightly spicier touch, I sprinkle in red chili flakes or add a dash of smoked paprika.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I store them in an airtight container and reheat gently on the stove or in the microwave. I usually add a splash of water or stock while reheating to loosen up the orzo, which tends to absorb more liquid as it sits. I try not to overheat it so the prawns stay tender and the cream doesn’t separate.

FAQs

Can I Use Frozen Prawns For This Recipe?

Yes, I often use frozen prawns. I make sure to thaw them completely and pat them dry before cooking. They may take a bit longer to brown, but they work perfectly.

What Can I Use Instead Of Double Cream?

I like to use single cream or half and half when I want a lighter version. Whole milk with a small amount of butter can also work in a pinch, though it won’t be quite as rich.

Is Parmesan Cheese Necessary?

While not traditional with seafood, I love the savory richness that Parmesan adds to this dish. If I prefer a cleaner seafood flavor, I sometimes leave it out or reduce the amount.

Can I Make This Ahead Of Time?

I prefer to enjoy it fresh, but I have made it ahead by slightly undercooking the orzo and reheating it gently with extra liquid. This helps maintain the texture and creaminess.

What If I Don’t Have Orzo?

If I’m out of orzo, I use other small pasta shapes like risoni, ditalini, or even couscous. Just keep an eye on the cooking time and adjust the liquid as needed.

Conclusion

Creamy Lemon Garlic Orzo With Prawns is one of my favorite quick meals that still feels indulgent and elegant. It’s comforting, full of flavor, and incredibly easy to make. I love the way the lemon and garlic enhance the creamy orzo, and the prawns make it feel like a special treat. It’s a dish I always come back to when I want something delicious, satisfying, and fuss-free.