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.
Method
Based on 2 servings, adjust as needed.
Step 1
Defrost the prawns if using frozen. Boil the orzo following pack instructions. Drain, reserving a cup of the cooking water. For the Cajun spice mix, combine the turmeric, garlic granules, dried oregano or thyme, ground cumin, ground coriander and smoked paprika in a small bowl and set aside.
Step 2
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.
Step 3
Add the tomato purée, prawns and Cajun spice and fry for 1 min.
Step 4
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.
Step 5
Stir in the cooked orzo and crème fraîche, adding more pasta water as needed to adjust the consistency. Serve straightaway.