This light and creamy one-pan orzo is packed with fresh spring flavours and makes a quick, healthy dinner that’s full of protein and fibre. It’s a great way to use seasonal asparagus, and when paired with prawns, lemon and edamame, you get a dish that feels fancy but takes less than 30 minutes to make.
The orzo cooks directly in the pan, soaking up the stock and flavour from the onion, salt and lemon. The asparagus stays crisp and vibrant, while the prawns and edamame bring a lovely contrast in texture and extra protein. It’s fresh, zingy, and comforting all at once.
What I love about this dish is that it’s balanced, nourishing, and made in just one pan – minimal washing up, maximum flavour. It’s perfect for spring or early summer evenings when you want something light but satisfying.
Protein Packed
Edamame beans are a plant-based source of complete protein and fibre, while prawns are low in fat but high in lean protein. Together, they make this dish both satisfying and nourishing. According to the NHS, prawns are a healthy seafood option that contribute to a balanced, high-protein diet.
Tips
- Use Pre-Cooked Prawns: They only need warming through at the end, so they stay juicy and don’t overcook.
- Add Water Gradually: Start with half the water and top up as the orzo absorbs it – this gives the creamiest texture.
- Don’t Overcook the Asparagus: Add it at the end and cook with the lid on for just 2 minutes to keep it bright and crunchy.
- Zest First, Then Juice: Always zest your lemon before cutting – it’s easier and you won’t waste any of that fresh citrus flavour.
- Finish with Butter or Oil: A drizzle of olive oil or a little knob of butter at the end makes the dish silky and brings it all together.
Swaps
Orzo: Small pasta shapes like macaroni or fregola work, or try pearl barley for a wholegrain twist.
Asparagus: Tenderstem broccoli or sugar snap peas also work well in this recipe.
Edamame: Peas or broad beans are a great substitute if you don’t have edamame.
Prawns: Use cooked chicken or tofu for a different source of protein.
Lemon: Lime gives a nice zingy twist if that’s what you have on hand.
Butter/oil: A spoonful of pesto makes a delicious alternative to finish the dish.
Storage
Fridge: Store in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or lemon juice to loosen the orzo.
Freezer: Not recommended. Prawns and asparagus can become rubbery and watery after freezing.
More Nibble Ideas
Spring Prawn Orzo
Ingredients
- 160 g orzo pasta
- 1 yellow onion finely chopped
- 150 g frozen edamame defrosted
- 200 g asparagus
- 180 g frozen pre-cooked prawns,
- 500-600 ml hot water
- salt/ pepper/oil
- 1/2 lemon juice and zest
Instructions
- In a pan add a bit of oil and cook the onion.
- Then add the orzo, salt, pepper and 1/2 of the hot water.
- Let it simmer.
- Mix regularly so the orzo doesn’t stick to the pan. When the water evaporates add the rest of the water.
- When the the pasta is almost cooked add the asparagus and cook for 2 minutes with the lid on (I like my asparagus very crunchy, they don’t need much cooking)
- Add the cooked prawns and edamame beans and mix, it’s ready when all the components are nice and hot.
- At the very end, add lemon zest, juice l, more pepper if you like and oil/butter.