Ingredients

For the Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp Cajun seasoning (store-bought or homemade)
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

For the Orzo:

  • 1 cup orzo pasta (uncooked)
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 tsp Cajun seasoning
  • ½ tsp smoked paprika
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach, roughly chopped
  • Juice of ½ lemon
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Homemade Cajun Seasoning (Optional, if not using store-bought):

  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp cayenne pepper (adjust for spice preference)
  • ¼ tsp black pepper
  • ¼ tsp salt

Equipment

  • Large skillet or Dutch oven
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons

Instructions

  1. Prepare the Shrimp:
    • In a mixing bowl, toss the shrimp with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, a pinch of salt, and black pepper.
    • Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and slightly blackened. Remove shrimp to a plate and set aside.
  2. Cook the Orzo:
    • In the same skillet, melt 2 tbsp butter over medium heat. Add diced onion and cook for 2-3 minutes until softened.
    • Add minced garlic and diced red bell pepper, cooking for another 1-2 minutes until fragrant.
    • Stir in the orzo and toast for 1 minute, stirring constantly to coat in the butter and aromatics.
  3. Make the Creamy Sauce:
    • Pour in the chicken broth and heavy cream, stirring to combine. Add 1 tsp Cajun seasoning and ½ tsp smoked paprika.
    • Bring the mixture to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the sauce has thickened slightly.
    • Stir in the grated parmesan cheese until melted and fully incorporated.
  4. Combine and Finish:
    • Add the cherry tomatoes and chopped spinach to the skillet, stirring until the spinach wilts, about 1-2 minutes.
    • Return the cooked shrimp to the skillet, gently stirring to coat in the creamy sauce. Squeeze in the lemon juice and adjust seasoning with salt and pepper to taste.
    • Cook for an additional 1-2 minutes to warm through.
  5. Serve:
    • Garnish with chopped fresh parsley. Serve immediately, optionally with extra parmesan cheese or a sprinkle of Cajun seasoning for extra kick.

Tips

  • Adjusting Spice Level: For less heat, reduce the cayenne in the homemade Cajun seasoning or use a mild store-bought version. For more heat, add a pinch of red pepper flakes.
  • Substitutions: Swap shrimp for chicken or sausage, or use vegetable broth for a lighter dish. Kale can replace spinach.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
  • Make Ahead: Prep the shrimp and vegetables in advance to save time. The Cajun seasoning mix can be made and stored in an airtight container for up to 3 months.

Nutritional Information (Approximate, per serving)

  • Servings: 4
  • Calories: 550 kcal
  • Protein: 30g
  • Fat: 32g
  • Carbohydrates: 38g

Enjoy this vibrant, flavorful one-pan Creamy Cajun Shrimp Orzo for a quick weeknight dinner or an impressive meal for guests!