This one pot lemon orzo with prawns and spinach is the perfect light and fresh weeknight dinner, coming together in just 30 minutes. Everything is cooked in the one pot meaning the orzo (risoni) absorbs all the flavour of the stock. It’s a simple dinner that feels like something you could easily order at a restaurant.
There is a clear line in the sand between when I didn’t really cook with orzo and when it started ending up in my trolley every single week. That line was my trip to Greece last year.
I ate very well in Greece. And something that started to become a regular in my dinner orders was orzo. Cooked in all different ways, it was always my favourite dish of the evening.
This recipe is adapted from my creamy lemon risoni which I have started serving with prawns instead of chicken when I need a quick and easy dinner. This version is a little lighter, a little more spring-time, and packed with green veg so you feel good as well.
To be clear, this is not a Greek recipe, it’s just a quick and delicious way to make an easy dinner that was inspired by the simplicity of mediterranean food.
Key Ingredients
This lemon prawn orzo is made from simple, everyday ingredients making it a great option for busy weeknights.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Orzo – known as risoni in Australia, this is a rice-shaped pasta. I don’t recommend any substitutions without testing as the liquid amount and cook times will need to be adjusted.
- Prawns/Shrimp – I like to buy raw prawns that are already peeled and deveined, which saves a lot of time. Fresh or frozen both work well here, but if you’re using frozen, just make sure they’re fully thawed before you add them to the pan.
- Chicken stock – This is what gives the orzo so much of its flavour as it cooks. A good quality stock makes a noticeable difference to the final taste of the dish.
- Lemon – Both the zest and the juice go in at the end to make sure there is a good kick of lemon flavour.
- Baby spinach – If it makes sense I always like to sneak a little bit of veggies into my meals when I can for fibre and nutrients.
- Frozen peas – Another simple addition as I always keep a bag in the freezer to bulk out meals. You don’t need to thaw them first, just mix them through.
- Dairy free parmesan – I like to finish it off with my homemade cashew parmesan cheese which adds so much extra flavour, but you can of course add parmigiano reggiano if you’re lactose free or just bring it to the table for those who do eat dairy.
You’ll Also Love: One Pot Creamy Ground Beef and Orzo
Step-By-Step Instructions
Step 1: Heat the olive oil in a large, deep frypan over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until it’s soft and translucent. Then add the garlic and oregano and cook for another minute.
Step 2: Add the orzo to the pan and stir it around to coat in the oil. Let it toast for 1–2 minutes.
Step 3: Pour in the stock and bring it to a gentle simmer. Cook uncovered for 8–10 minutes, stirring regularly so it doesn’t stick, until the orzo is tender and has absorbed most of the liquid. If it starts to look too dry before it’s cooked through, just add a little more stock or water.
Step 4: Stir in the frozen peas, then nestle the prawns into the orzo. Cook for 3-4 minutes, turning the prawns halfway through, until they’re pink and just cooked through. Make sure the heat is low so the orzo doesn’t stick. Give it a stir as needed.
Step 5: Remove the pan from the heat and stir through the baby spinach until just wilted. Add the lemon zest and juice, season generously with salt and pepper.
Step 6: Serve straight from the pan, topped with dairy free parmesan and fresh parsley.
👉 Don’t walk away from the orzo while it’s cooking. Just like risotto, it absorbs liquid quickly and can catch on the bottom of the pan if left too long without a stir. A couple of minutes between stirs is fine, but keep it moving and if it get’s too dry, add a little more stock or water.
Serving Suggestion: Add a simple green salad on the side along with a few slices of homemade crusty bread. Enjoy a Hugo Spritz if you really want to feel transported to the mediterranean!
Storage Instructions
This dish is best enjoyed fresh (rather than meal prepped) as prawns aren’t their best reheated, but if you have leftovers they will still taste good.
Store leftovers in an airtight container in the fridge for up to 2 days. The orzo will absorb more liquid as it sits, so when you reheat it on the stove over low heat or in the microwave, just add a splash of water or stock to bring it back to the right consistency.
I wouldn’t recommend freezing this one.
Recipe FAQs
Yes you can. Add the cooked prawns right at the end as they just need to be warmed through, about 1–2 minutes.
Orzo (risoni) works here because of its small size and how it absorbs stock. You could try with small pasta shapes like ditalini or stelline but just keep in mind that cooking times may vary slightly, so just follow the packet instructions as a guide and adjust the stock as needed.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More one pot pasta recipes:
One Pot Beef Mince Pasta
One Pot Cajun Chicken Pasta
One Pot Sausage and Broccoli Pasta
One Pot Mushroom Stroganoff
One Pot Lemon Orzo with Prawns and Spinach
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion or ½ large, finely diced
- 3–4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 cup orzo risoni
- 2–2½ cups chicken stock
- 1 cup frozen peas
- 500 g (1 lb) raw prawns peeled and deveined
- 2 cups baby spinach packed
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Dairy free parmesan to serve
- Fresh parsley chopped, to serve
Instructions
- Heat the olive oil in a large, deep frypan or saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and oregano and cook for another minute until fragrant.
- Add the orzo and stir to coat in the oil. Toast for 1–2 minutes.
- Pour in the stock and bring to a simmer. Cook uncovered for 8–10 minutes, stirring regularly, until the orzo is almost tender and most of the liquid has been absorbed. Add a splash more stock or water if it looks too dry.
- Stir in the frozen peas and nestle the prawns into the orzo. Cook for 3–4 minutes, turning the prawns halfway, until they are pink and cooked through.
- Remove from the heat and stir through the spinach until just wilted.
- Add the lemon zest and lemon juice, then season generously with salt and pepper.
- Serve topped with dairy free parmesan and fresh parsley.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!