Creamy Tomato Orzo with Prawns and Chorizo
This creamy tomato orzo with prawns and chorizo has a lot going on, but somehow it all works.
The chorizo brings the smoky richness, the prawns keep things light, and the orzo soaks up the tomatoey sauce until every spoonful feels properly loaded.
Orzo is very good at pretending it took more effort than it actually did.
Once it starts cooking in the tomato sauce, it turns glossy and creamy all on its own, which makes this feel far richer than a normal one-pan dinner.
The chorizo goes in first so all that smoky oil gets into the base, then the prawns are added near the end so they stay tender instead of going rubbery.
By that point, the tomatoes have cooked down, the orzo has soaked up most of the flavour, and the whole pan is thick enough to eat with a spoon.
A little parsley on top, maybe some Parmesan if you’re feeling it, and that’s dinner.
Saucy, smoky, creamy, and very easy to keep eating.
Why You’ll Want This ASAP
- Everything cooks in one large pan
- The chorizo gives the sauce loads of smoky flavour
- The orzo becomes creamy without needing a heavy cheese sauce
- Juicy prawns keep the dish feeling fresh
- Roasted red peppers add sweetness against the spicy paprika
- It looks gorgeous served straight from the skillet
Ingredients
For the Prawns
- 450g raw king prawns, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chilli flakes
- Salt and black pepper, to taste
For the Orzo
- 180g chorizo, sliced into thick rounds
- 1 tablespoon olive oil, if needed
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 large roasted red pepper, sliced
- 1 tablespoon tomato purée
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon chilli flakes
- 250g orzo
- 400g chopped tomatoes
- 500ml chicken stock
- 120ml double cream
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
To Finish
- Small handful fresh parsley, roughly chopped
- 1 fresh red chilli, thinly sliced
- Extra chilli flakes, optional
- Extra black pepper, to taste
A Few Ingredient Notes
Use raw prawns rather than cooked ones if you can.
They’ll stay much juicier because you’re only cooking them once.
King prawns also give you those bigger, meatier pieces running through the orzo.
For the chorizo, use a firm cooking chorizo and slice it fairly thickly.
You want proper browned rounds with dark crisp edges rather than tiny bits disappearing into the sauce.
Jarred roasted red peppers work perfectly here and save a lot of time.
Just drain them well before slicing.
And don’t swap the orzo for rice unless you’re prepared to change the cooking time and liquid quite a bit.
Orzo behaves more like pasta, so it gives the sauce that naturally creamy, glossy finish.
How to Make Creamy Tomato Orzo with Prawns and Chorizo
1. Season the prawns
Pat the prawns dry with kitchen paper.
Toss them with olive oil, smoked paprika, garlic powder, chilli flakes, a pinch of salt and plenty of black pepper.
Set aside while you start the rest of the dish.
2. Crisp the chorizo
Place a large deep skillet over medium heat.
Add the sliced chorizo and cook for about 3 to 4 minutes, turning occasionally.
You want both sides nicely browned and the edges slightly crisp.
The chorizo should release plenty of its own oil into the pan.
Transfer the slices to a plate but leave that smoky red oil behind.
3. Sear the prawns
Add the prawns to the same skillet in a single layer.
Cook for around 1 to 2 minutes per side until lightly golden and just cooked through.
Don’t keep stirring them around.
Let them sit long enough to actually pick up some colour.
Transfer them to the same plate as the chorizo.
4. Start the sauce
Add a little olive oil if the pan looks dry.
Tip in the chopped onion and cook for about 3 minutes until softened.
Add the garlic and cook for another 30 seconds.
Stir in the tomato purée, smoked paprika, sweet paprika and chilli flakes.
Cook everything together for about a minute.
That short cooking time helps deepen the tomato and paprika flavour before the liquid goes in.
5. Add the peppers and orzo
Stir in the sliced roasted red peppers.
Add the orzo and toss it through the mixture until it’s coated in the tomato and chorizo oil.
Let it toast for about a minute.
6. Cook the orzo
Pour in the chopped tomatoes and chicken stock.
Stir well and bring everything to a gentle simmer.
Cook uncovered for around 10 to 12 minutes, stirring fairly often so the orzo doesn’t stick to the bottom.
It should become tender while the sauce thickens around it.
If the pan gets too dry before the orzo is ready, add a small splash of extra stock or hot water.
7. Make it creamy
Once the orzo is tender, lower the heat.
Pour in the double cream and stir until the sauce becomes creamy and glossy.
Season with salt and black pepper.
Let it bubble very gently for another minute or two.
8. Return the prawns and chorizo
Add the crispy chorizo back to the skillet along with most of the prawns.
Fold everything through gently so you don’t break up the prawns.
Leave a few prawns and chorizo slices sitting on top because, frankly, it looks much better that way.
9. Finish the skillet
Scatter over plenty of chopped parsley.
Add the sliced red chilli and another pinch of chilli flakes if you want more heat.
Finish with a little extra black pepper and serve immediately.
How to Keep the Prawns Juicy
Prawns really don’t need much time.
Once they’ve turned pink and opaque, get them out of the pan.
They’ll warm through again when they’re stirred back into the finished orzo.
If you cook them all the way through at the beginning and then leave them simmering for another ten minutes, they’ll become tough.
That quick sear, remove, then return method is much safer.
Getting Crispy Chorizo
Don’t overcrowd the pan and don’t keep moving the slices.
Let them sit against the hot surface until they develop those darker caramelised patches.
The rendered oil is also important.
That’s basically free flavour, so don’t wipe the skillet clean after cooking the chorizo.
Use it to cook the onions, garlic and orzo.
The Sauce Should Be Creamy, Not Soupy
The orzo should be surrounded by a thick, glossy tomato cream sauce.
If it looks watery after the orzo is cooked, let it simmer uncovered for another couple of minutes.
If it gets too thick, loosen it with a splash of chicken stock.
Remember that orzo continues absorbing sauce as it sits, so it’s better for it to look slightly looser in the pan than completely dry.
Can I Make It Spicier?
Definitely.
Add another fresh chilli, increase the chilli flakes or stir a little hot smoked paprika into the sauce.
You can also drizzle a little chilli oil over the finished dish.
I wouldn’t go too wild, though.
You still want to taste the prawns, smoky chorizo and sweet roasted pepper underneath the heat.
What to Serve With It
This is already a pretty complete meal, so it doesn’t need much beside it.
A simple green salad works really well.
Garlic bread is also dangerous in the best possible way because it gives you something to drag through that leftover sauce.
You could also serve it with steamed tenderstem broccoli or roasted asparagus.
Storage
Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a saucepan or skillet with a splash of stock or cream.
The orzo will thicken quite a bit once chilled.
Avoid reheating it over very high heat because that can make the prawns tough.
Q&A
Can I use frozen prawns?
Yes.
Defrost them completely first and pat them very dry before seasoning.
Any excess water will stop them from browning properly.
Can I leave out the cream?
You can.
The tomato sauce will still be delicious, but you’ll lose that creamy finish.
You could add a spoonful of mascarpone instead.
Can I use fresh red peppers instead of roasted ones?
Yes.
Slice them thinly and cook them with the onions until they soften.
Roasted peppers give a slightly sweeter flavour and softer texture.
Can I use another pasta?
Small pasta shapes such as ditalini can work, but the liquid and cooking time may need adjusting.
Orzo gives the most reliable creamy skillet texture here.
Can I make it ahead?
You can prepare the sauce base ahead, but I’d cook the orzo and prawns fresh.
Orzo keeps absorbing liquid as it sits, so the texture is much better straight from the pan.
What if my sauce gets too thick?
Add a splash of stock and stir over low heat until it loosens.
Do this gradually because it doesn’t take much.
Final Thoughts
This creamy tomato orzo is one of those dinners where every bite has something going on.
You get soft creamy orzo, smoky pieces of chorizo, sweet roasted peppers, juicy prawns and just enough chilli to keep the sauce lively.
And because everything ends up in one big skillet, it has that slightly messy, generous feel that makes it even better.
Bring the whole pan to the table, scatter over extra parsley and red chilli, and you’re done.
