A silky, spicy, one-pot pasta dish that’s loaded with plump shrimp, tender orzo, and a creamy Cajun-spiced sauce.
🔪 Ingredients
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- Salt and black pepper, to taste
For the Orzo:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or yellow), diced
- 1 ½ cups dry orzo pasta
- 2 tsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp dried thyme (optional)
- Salt and pepper to taste
- 2 ½ cups chicken or vegetable broth (warm)
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Sear the Shrimp:
- In a medium bowl, toss shrimp with olive oil, Cajun seasoning, salt, and pepper.
- Heat a large skillet or sauté pan over medium-high heat.
- Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.
2. Sauté the Aromatics:
- In the same pan, add butter and olive oil.
- Add chopped onions and sauté for 3–4 minutes until softened.
- Stir in garlic and diced bell pepper. Cook for another 2 minutes.
3. Toast the Orzo:
- Add dry orzo to the pan, stirring to coat in the butter and oil.
- Toast for 2–3 minutes until slightly golden.
4. Simmer the Orzo:
- Sprinkle in Cajun seasoning, paprika, thyme, salt, and pepper.
- Pour in the warm broth and bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Make It Creamy:
- Stir in the heavy cream and Parmesan cheese.
- Add cooked shrimp back to the pan.
- Squeeze in lemon juice and stir gently to combine. Simmer for another 2–3 minutes until everything is creamy and well incorporated.
6. Serve:
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley and extra Parmesan, if desired.
- Serve hot!
📝 Tips & Variations
- For extra heat: Add a pinch of cayenne or red pepper flakes.
- Make it lighter: Substitute half-and-half or evaporated milk for heavy cream.
- Add greens: Spinach or kale can be stirred in at the end for a veggie boost.
- Don’t overcook the shrimp: They cook fast — remove them once pink and firm.
🍷 Pairing Suggestion
Serve this dish with a crisp white wine like Sauvignon Blanc or a dry Riesling. For non-alcoholic options, lemon-infused sparkling water complements it well.