Description
This one-pan Cajun shrimp orzo is a quick, flavor-packed weeknight dinner. It’s creamy, garlicky, and loaded with spicy, smoky goodness, ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon high smoke point oil
- 6 cloves garlic, minced
- 1 ½ cups cherry tomatoes, halved
- 2 tablespoons butter
- 1 cup dry orzo pasta
- 3 cups chicken broth
- ¼ cup heavy cream
- Parmesan cheese, optional
- Fresh parsley, optional
Instructions
- Season the Shrimp: Toss shrimp with salt, pepper, garlic powder, and smoked paprika.
- Cook the Shrimp: Heat oil in a large pan over medium heat. Sear shrimp 1–2 minutes per side until just cooked. Remove and set aside.
- Build the Base: In the same pan, sauté garlic and cherry tomatoes with butter for 5–7 minutes, letting the tomatoes soften and release their juices.
- Cook the Orzo: Add dry orzo to the pan, stirring to coat. Pour in the chicken broth and simmer, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed, about 8 minutes.
- Finish it Off: Stir in the heavy cream, then fold in parmesan, parsley, and the cooked shrimp. Serve immediately.
Notes
- Don’t overcook the shrimp; cook just until pink and opaque.
- Stir the orzo often to prevent sticking and ensure even absorption of broth.
- Deglaze the pan well to build a rich, flavorful base.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage up to 2 months; thaw overnight and reheat with a splash of broth or cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving