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Kicking things up today with my Cajun (lemon) Pepper Shrimp with Creamed Corn Orzo! Peppery, spicy, garlicky, and buttery shrimp, pan-seared with bell peppers and served over creamy, corny, and herby orzo pasta. A complete dinner that’s so simple, and mouth-wateringly delicious. Major bonus? This shrimp dinner is made in just about 30 minutes, using simple summertime ingredients. Perfect summer dinner for any night of the week.

overhead photo of Cajun Pepper Shrimp with Creamed Corn Orzo

There are shrimp recipes, but then there is this shrimp recipe. It’s honest to goodness one of the better shrimp dishes I have created. And while it may not be the prettiest recipe I’ve made, it’s so easy, and so very good. It takes maybe 30-minutes from start to finish, uses fresh summer produce, and a good mix of pantry staple ingredients.

Trust me, it’s the best Monday recipe, and great for every other day of the week too.

Cajun Pepper Shrimp in skillet

The funniest thing about this cajun shrimp and orzo? It was created towards the end of a long and pretty exhausting day. As I was making it, I knew for sure that it was a dish I was never going to share with you all. I mean, cajun shrimp? That’s a little boring, and everyone knows how to make cajun shrimp, right?

It wasn’t even the least bit pretty either, so no way was I sharing…

These were my thoughts as I was making the dish. These are often my thoughts when I’m feeling uninspired in the kitchen…aka when my mind goes to negative places. I start talking down to not only myself, but the food too. Sounds weird, but yep, I do it.

Anyway, as I began cooking, something switched inside me, and I challenged myself to step outside the box. What would make the cajun shrimp different…better than all other cajun shrimp recipes? What would make it pleasing to the eye and colorful?

And then I figured it out. I pulled out what I had on hand, got creative, and added color. In turn, I created a shrimp recipe that I love!

And that sums up the way I develop recipes at least half of the time. Always challenging myself to step just slightly off the beaten path. And it almost always works.

Creamed Corn Orzo in skillet

On to the nitty-gritty details…

While this is not a 10 ingredient recipe, don’t let that scare you away. Promise it’s straight forward, quick and easy. Since the orzo takes the longest to cook, start with this. It’s all made in ONE pan and it’s my favorite part.

Why?

Orzo + butter + garlic + corn + all the fresh thyme…just a few of my favorite things.

The corn is first caramelized with a touch of garlic. Then add the orzo and then the liquids to fully cook the orzo. I used a combination of wine and water, but you can certainly use all water if you prefer not to cook with wine.

Once the orzo is al dente, stir in a touch of coconut cream and parmesan cheese. And done. Now you have creamed corn orzo, and yes, it is every bit as delicious as it sounds.

close up side angled photo of Cajun Pepper Shrimp with Creamed Corn Orzo

While the orzo is cooking away, make the shrimp.

It’s a simple mix of andouille sausage, plenty of bell peppers, and shrimp tossed with cajun seasoning. Minimal ingredients, but so much flavor. The sausage, while completely optional, adds a really nice authentic cajun taste (here’s another great recipe using andouille sausage). I think it’s why we loved this shrimp so much. It adds an additional layer of texture and flavor, which is what Cajun cooking is all about, spicy, smoky flavor!

The sweet, herby, and creamy orzo is the perfect balance to the spicy, smoky, and heavily seasoned shrimp. It all feels very southern, which I kind of love. Something about summertime always has me craving southern-inspired foods.

Anyone else?

Excited to keep making this throughout the summer. It will be a great way to use all the fresh herbs and bell peppers growing in the greenhouse, along with the sweet corn from the market. Fresh summer food at its best! Enjoy, and happiest Monday!

overhead close up photo of Cajun Pepper Shrimp with Creamed Corn Orzo

If you make this Cajun Pepper Shrimp with Creamed Corn Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cajun Pepper Shrimp with Creamed Corn Orzo.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 478 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 tablespoons salted butter
  • 4 ears corn kernels, removed from the cob
  • 3 tablespoons fresh thyme leaves
  • kosher salt and black pepper
  • 1 cup dry orzo pasta
  • 1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup canned coconut cream or heavy cream
  • 1/2 cup grated parmesan or Asiago cheese
  • 1 pound large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
  • 1 tablespoon cajun seasoning
  • 1 uncooked Andouille sausage links, meat removed from casings
  • 2 bell peppers, sliced
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • juice from 1 lemon
  • 1/4 cup fresh basil roughly chopped

Instructions

  • 1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.
    2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, cajun seasoning, and a large pinch of pepper. 
    3.  Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.
    4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.
    5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!

Notes

Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 

horizontal photo of Cajun Pepper Shrimp with Creamed Corn Orzo

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Comments

  1. 5 stars
    This recipe is *super *flavorful and satisfying. If you mise your ingredients ahead of time, the cooking goes really quick.

    I needed a way to use up some of the summer corn from our CSA box, and I knew I wanted to pair it with shrimp. HOLY COW this recipe was a hit! I subbed polish sausage for andouille because our butcher was out of andouille, but the flavors still came together SO well! Thanks for another fabulous dinner, Tieghan!

    1. Hey Marie,
      I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan

  2. 4 stars
    Tieghan, I loved this recipe but there is no way on that 15 minute prep time and 15 minute cook time. I have noticed that you say 15 mins on a lot of recipes but I somehow can not get them put together that quickly. Please tell me your secret.

    1. Hey Angela,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Sorry this took you longer than expected! Have a lovely week:) xTieghan

  3. 5 stars
    Excellent! We loved the Orzo with the Corn. And the shrimp with sausage with all the herbs, the flavors were amazing. We love to cook and had all the fresh herbs from the Garden! My husband is raving about it. This recipe sure is a keeper and we sure will make it again. Yummy!

    1. Hey there,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  4. 5 stars
    I made this for dinner tonight and my entire family raved. I substituted quinoa for orzo because I don’t eat gluten – and it was still spectacular. The combination of flavors – salty sausage, sweet corn, and a little heat from the Cajun seasoning – just perfect! This is another new family favorite from HBH.

    1. Hey Debi,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

  5. 5 stars
    This was absolutely delicious! Subbed in chicken sausage since hubby doesn’t like pork. Adore the corn/orzo mix and will be pairing it with other proteins or as a side dish.

    1. Hey Vera,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

  6. I cannot get over how yummy this recipe was! And I know I didn’t cook right because I didn’t have any sausage but my little family has decided this recipe is here to stay in our house. Thanks for sharing!

    1. Hey Hannah,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

  7. This. was. so good. the corn/orzo/coconut base was one of the best flavors I’ve made from HBH. I can barely even expand upon this. there are no words. it’s just. so. good.

    1. Hey MaryKate,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  8. 5 stars
    Made this tonight except didn’t have sausage so I just cooked some bacon bacon crumbled that in there. It was amazing!!

  9. 5 stars
    I made this last night, using 2.5 cups of frozen corn in place of the fresh and dried thyme instead of the fresh. This is a fantastic meal–getting a bite of the sausage, peppers, shrimp, and creamed corn together was absolutely delicious. Husband was in heaven, thanks for the great recipe!

    1. Hey Jennifer,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

    1. Hey Stephanie,
      You will want to use 1 sausage link. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  10. So, after realizing a bit too late that I didn’t have orzo, I turned this into a shrimp and sausage spiral pasta. It took some minor tweaks, and everyone loved it (even my persnickety 3yo). We served it alongside some coconut collards and it was delicious!

  11. 5 stars
    So good! Scanned for a quick shrimp recipe – had all the ingredients with a few modifications (frozen corn, Italian sausage, chipotle seasoning). Filled up two teenage boys happily and I even have leftovers. Your recipes are so easy to follow and taste fantastic every time!

  12. 4 stars
    We made this last night and everyone agreed it was delicious! We did two sausage links instead of one for some extra protein and would definitely recommend. Also, we did one red and one yellow bell pepper and I would even recommend adding a third because the flavor was so great. The orzo was amazing with the shrimp/sausage/peppers and loved the corn in it, but next time we make this we definitely will be adding more orzo (while keeping the corn amount the same). Overall, great dish that we will be making again!

  13. 5 stars
    I recently discovered your blog via Pinterest. I am not the best cook, pretty bad actually, I got it from my mother. My dad and husband are excellent cooks, but I wanted to become better so I’ve been studying your blog, purchased one of your cook books, got myself a tiny pot of herbs, basically I’m all in! Haha! Tonight was my first attempt at one of your recipes and I chose this one! I read and re-read the recipe all day as not to mess it up. I’m happy to
    report that it knocked everyone’s socks off! I was so proud! So good!! I can’t wait to keep trying out your recipes and impressing everyone! Thanks for all your hard work!

  14. 5 stars
    I recently discovered your blog via Pinterest. I am not the best cook, pretty bad actually, I got it from my mother. My dad and husband are excellent cooks, but I wanted to become better so I’ve been studying your blog, purchased one of your cook books, got myself a tiny pot of herbs, basically I’m all in! Haha! Tonight was my first attempt at one of your recipes and I chose this one! I read and re-read the recipe all day as not to mess it up. I’m happy to
    report that it knocked everyone’s socks off! Maybe one of my proudest moments ever! So good!! I can’t wait to keep trying out your recipes and impressing everyone! Thanks for all your hard work!

    1. Aw this was so amazing to read, Katherine! I am so happy this recipe turned out so well for you and everyone! Thank you for trying it! I hope you have some fun with other recipes of mine as well! xTieghan

  15. Made this tonight and it is definitely top 5 recipes I’ve ever made…and I make probably one of the HBH recipes every week. I used chicken andouille sausage from trader joes and it saved a little time uncasing! Also deglazed the shrimp with the wine too to make it a little saucier.

    Please make a 3rd cookbook!

    1. Haha I would love to make a third when the time is right! I am really glad this turned out so well for you, Victoria! Thank you! xTieghan

  16. 5 stars
    Five star recipe! I’d love to see you use andouille sausage more, it’s officially a new favorite thanks to you.

  17. 5 stars
    This was more time consuming than expected but mainly cuz I didn’t think about it before cooking.

    I used my own cajun mix and two hot sausages (not andouille) and also used whole wheat orzo, since I had that in the house. I think I would’ve preferred regular orzo. I commented to my husband that this was definitely not low calories with all the butter and his response was, “if you want a restaurant quality meal, then do worry about calories”. It did taste like a meal I’d order at a restaurant!

    Very tasty and I’ll definitely make again. I like that most of the ingredients are stuff I always have on hand (always have frozen shrimp) and you could sub frozen/canned corn in the winter months.

    1. That is so amazing to hear, Alissa!! I am really glad you enjoyed this one so much! Thank you for trying it! xTieghan

  18. 4 stars
    I was looking through your recipes for a Shrimp with Basil recipe Since I had both. This one popped up and I just happened to have 3 ears of fresh corn and my wife loves Cajun spice. It was really good. The spice against the sweet corn and bell pepper was perfect. we will be making this again especially when we have company. The only change was I added more cream, and a little bit more spice.

  19. 5 stars
    We LOVED this. The spices of the Cajun with the creamy, sweet corn orzo perfectly complimented one another. You need to make this like yesterday!!

  20. In the ingredients it says “1 uncooked Andouille sausage links, meat removed from casings”. Do you mean 1 pound of andouille sausage or 1 link? Just need some clarification, I want to make it for dinner tonight!! Thank you, looks delish!

    1. Hi Lucy,
      Yes one pound, sorry for the confusion! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Would love to make this tonight – love your recipes! Do you have a suggestion on a homemade cajun seasoning?

    1. Hey Candace! Sharing my recipe with you below! (just added it to my notes for this recipe too). Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.

  22. 5 stars
    Your recipes are always so good! I made this one pandemic style, so I had to substitute a lot of ingredients with what I had- almond milk for cream, celery for bell peppers, half fresh and half frozen corn, nutritional yeast and no basil. But still so good! Thank you!!

  23. Question: The recipe calls for coconut cream or heavy cream. However, in step 1 it says add the milk to the orzo, although no milk is listed in the ingredients. Does you mean add the cream where it says add the milk? I would like to make this, but I would like clarification about that first, please.
    Thank you.

    1. Hi Jenni,
      Yes, coconut milk, cream or heavy cream will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 5 stars
    This has so much flavor!! My husband and I absolutely loved it. Such a great way to mix up weeknight dinners.

  25. 5 stars
    Delicious!! I made it for my family and everyone loved it. The corn/orzo combo is amazing!! I am pescatarian so I used field roast fake sausage and it was great.

  26. 5 stars
    Made tonight. Once again all I can say is how does this young woman blow us away again.
    I made it true to the recipe accept I actually used canned corn YES canned. All we had during the COViD 19 pandemic.

    Husband said this is a keeper.

    Susan

  27. 5 stars
    Just finishing enjoying this amazing quick meal. I think to make these meals quick you must have everything out, measured, ready to use! I’ll make this again without a doubt;) thx you!

  28. 5 stars
    Yesterday and today, I made my 99th and 100th meal from HBH (site and books). My wife and I thank you so much for all 100 meals. We love your creations! This flavor bomb, Cajun shrimp, was #99. #100 dates back to March 15 2015, grilled pineapple caprese eggs. It was, as usual, brilliant. Thank you Tieghan!!! What a pleasure to watch your enterprise blossom. We are huge fans.

    1. WOW!! What?! That is so amazing! Thank you, David, for supporting my blog and making the recipes I create! I am so glad they have all turned out wonderful for you! xTieghan

  29. 5 stars
    I live with 5 males. Made this for dinner tonight. The comments tell you what you need to know:
    “What the…”

    Me: “Is this a do over?”
    Nate: Absolutely! Tomorrow?!

    “This is amazing. Absolutely amazing.”
    “Honey, you deserve a prize.”

    “Holy heck.”

  30. 5 stars
    So tasty, just the right amount of spice, and really easy to make. The orzo is definitely a family favorite. Thank you!

    1. Hey Kat! When I say simmer, it just means to continue cooking the sauce down for a few minutes at the same heat level. If I tell you to reduce the heat, then that’s when you reduce the heat. Does that make a little more sense? So sorry if is was confusing!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  31. 5 stars
    I made this recipe a while back- I’ve been meaning to comment because it’s one of the best recipes I’ve ever made! It’s SO GOOD. My husband mentioned that it tasted like it was from a really nice restaurant. All the recipes I’ve made from your blog + cookbook have been super successful, but this one tops them all 🙂

  32. 5 stars
    I’ve made this recipe a few times. It’s such a delicious combination of spice and cream. I wouldn’t usually cook with orzo (mostly due to intimidation), so it also makes me feel really accomplished when I serve this dish and it really wasn’t a difficult ingredient to use at all (but don’t tell my friends who think I’m suddenly culinary school status 😉 ). Great job Tieghan!

    1. I am so glad you have been loving this recipe Rachele! Thank you so much!! I hope you continue to love my recipes! xTieghan

  33. 4 stars
    Made this last night! SO good, the flavors and textures merry so well together. I used chicken andouille, and regret it. Think it would have been better with pork sausage. Next time!

  34. Hi Tieghan,

    This dish looks amazing, as does just about everything on your site! While browsing for recipes, I happened across your blog and can tell it will be one of my new favorites!

    Question on this recipe: I have a package of quality, imported Italian linguine that I would like to use. Would it be possible to substitute this for the orzo?

    Thanks for providing such a flavorful recipe adventure!

    1. Hey Nonnie! You are so kind and I am thrilled you are enjoying so many HBH recipes. Thank you!!

      Yes, you can use the linguine (YUM), but I would recommend breaking it into 2-3 pieces to ensure it cooks up in the same amount of time as the orzo would. I think this will yield great results! Please let me know if you have any other questions. I hope you love this recipe! xTieghan

  35. Thank you Tieghan for your wonderful website. My list of daily recipes was getting very old. I love your take on cooking. As a 70 year old who still loves to cook, your website has been terrific. Scoring big with the new guy in my life. Keep up the great work. I have passed your site on to several others who love it too. Have a great day! Debbieg from Arizona.

  36. Hi Tieghan! Planning to make this tomorrow for a dinner party. Any tips on how I would modify the shrimp / sausage / pepper portion of the recipe to work on the grill?

    1. Hey Lindsay! Because of the way that this recipe is cooked, I actually don’t recommend grilling. If you where to grill, it would just change the recipe a little too much and I worry you might not end up with saucy, flavorful shrimp. Sorry I couldn’t better advise you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. 5 stars
    After years of following you, I often change up the recipe to suit what we actually have on hand. So glad I remembered to get the lemon when we ran out to get the shrimp. Really highlighted the meal!

  38. 3 stars
    I was SO excited to eat this as I was cooking it, but the addition of coconut cream really ruined it for me! My husband can’t do dairy so I followed the recipe’s dairy free sub suggestion. However, the sweetness of coconut cream combined with my fresh sweet summer corn made the orzo taste more like a dessert than a main course. The coconut completely overpowered the fresh corn taste! Very disappointing.
    The shrimp was delicious, it came together fast, and I will definitely make again next time with no cream or coconut cream.

    1. Hi Jessica! Really sorry to hear that you did not enjoy this recipe! If there are any questions I could help you with, I would love to! I hope you love other recipes you try of mine! xTieghan

  39. 5 stars
    I’ve been eying this recipe for weeks now, and I finally made it tonight. Delicious!! Can’t wait to try more of your recipes; they never disappoint!

  40. 5 stars
    This was amazing! I used half and half instead of cream (didn’t intend to do this, but brought home a can of pina colada coconut cream instead of real coconut cream by mistake). Anyway, it was so good, I’ve been sharing the recipe with all of my friends! This was the first time I’ve made one of your recipes. I can’t wait to try another!

    1. Thank you so much Jacy! So glad you loved the first one you tried and I hope you love all of the others! xTieghan

  41. 5 stars
    This might be my favorite Halfbaked Harvest recipe yet (and I’ve been working through quite a few)! The orzo was so creamy and tasted so great with the sweetness from the corn and the spicy shrimp was a great counter-balance. Such a tasty dish all around. My husband loved it and it was a quick enough recipe for a weeknight dinner.

  42. 5 stars
    I made this AMAZING meal after a hike and it was the best thing to cap the day with. The orzo paired with the Cajun spices is a delicious treat! Loved this!!

  43. 5 stars
    SO good! This is definitely a recipe I’ll be adding to our list of regular HBH recipes. 🙂 Will be making again very soon.

  44. 5 stars
    Once again another amazing recipe! I am so impressed every time I cook something from you (as is my family) and the flavors were unexpectedly perfect together.

  45. I am so obsessed with this recipe! Made it last night with some substitutions: I used sliced chicken andouille sausage and milk instead of heavy cream. Using raw frozen shrimp that was already peeled and deveined was certainly a time saver! I’ve never used cajun seasoning in a recipe before but I love the flavor it lends. I also have to say that this recipe is very spicy – but it likely varies with the brand of sausage used. The smell of the creamed corn orzo with thyme cooking… YUM! We didn’t have anything already prepared, so this took us about 45 min from start to finish.

  46. 5 stars
    This was one of the most delicious recipes I have made in a while…didn’t need to change a thing. Served it with some crusty bread. Even my picky husband thought it was a keeper! Thank you so much…keep the recipes coming.

  47. I made this on Sunday and it was so good! It also looks really pretty in the dish, especially if you use different colored bell peppers. I will definitely be making this one again!

    1. I love seeing all of the colors when Im cooking! So glad this one turned out amazing for you, Elizabeth! xTieghan

  48. 5 stars
    So. Damn. Good. I threw a leek in with the creamed corn, and used Italian sausage because that’s what I had. The fennel in the sausage went really well with everything else. Really lovely dish ??

  49. 5 stars
    Tieghan!! This is seriously soooooo good! I was definitely intrigued by all the flavors in this, but was a little skeptical how they would all blend together. But WOW it was so good. I am typically not a huge fan of shrimp, but this was just too tasty. My boyfriend thinks it’s the best thing I have every made and I’ve been making dinners consistently for him for the last couple of years. This is going to be a go to for us! Thank you!!!

    1. Hi Amy, I crumble the sausage in the pan with a wooden spoon as it cooks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  50. 5 stars
    Just wonderful Tieghan! I served this to our friends poolside for dinner tonight and they couldn’t get enough-literally! My friend asked me if this was another HBH meal, they are always our favs!

    1. Awh wow that is too sweet! I am so glad you all loved this recipe and have loved others of mine! Thank you so much Mary! xTieghan

  51. 5 stars
    I made this last night, it was wonderful! just enough spice. I was curious about creamed corn orzo and am pleasantly surprised- delicious! The sweetness paired with the spice of the shrimp & sweet red pepper- mmmmmm. I will definitely make this again. Thank you Tiegan, I enjoy reading and trying your creations very much.

    -Paula

  52. I’m not sure i will find Andouille sausage where I live. Can I use an other type of sausage?

    1. Hi there! I would just use your favorite spicy sausage that you love cooking with. Anything you enjoy will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  53. 5 stars
    Made this tonight. Another Tieghan night in our house. Wow, wow, wow is all I can say! My husband scarfed down all the corn pasta out of the skillet after supper and kept saying “what is in this ?”. All my 5* recipes on my Paprika app are inevitably a Tieghan creation. You are the Michelangelo of cooking.

    1. Wow you are too kind! I am so glad you loved this recipe and others of mine Sue! And I hope you continue to!! Thank you so much! xTieghan

  54. 5 stars
    This is an HBH winner for sure. I make a lot of Tieghan’s recipes- this one (& my boyfriend agrees) is top 5 I’ve ever made. Super easy, simple ingredients, quick to whip up. I can’t wait to eat these leftoverssss

    1. That is so great! Thank you for trying this, I am so glad it turned out amazing! Thank you Laura! xTieghan

  55. 4 stars
    Every time I take the time to follow one of your recipes step by step and include all of the ingredients, I’m so impressed with how well it comes out. This one came out great – the seafood/cheese combo weirded me out a little so I subbed in extra sausage and added arugula to thin it out and it came out so amazingly!

  56. 5 stars
    This dish was delectable! Made it as specified, except my corn was some I had cut off the cob last year and frozen, just defrosted and popped it straight in the pan. Oh! And I also accidentally bought pre-cooked shrimp, so next time will use uncooked and I bet it will be even better! The combination of the salty, spicy, Cajun shrimp and the sweet creamed corn orzo is just perfect. Had it for supper last night and it warmed up great in the microwave for lunch today. So scrumptious!!!! Thanks for pushing yourself in the kitchen, even when you aren’t feeling the best…so awesome when it produces great recipes like these.

  57. 5 stars
    For this particular dish, Allie, she lists the shrimp as “peeled and deveined” in the recipe, so there would be no prep time for the shrimp if they were purchased as such. If they’re frozen, running them under lukewarm water in a sieve will thaw them in literally one minute or less. You can do that while prepping other things.

    I made this last night after a long day at work, and wasn’t really rushing. My prep time was 18 minutes. Most of her prep times are pretty spot on, but everybody has their own style and methods, and that will make a difference. To save time you can always buy canned corn, pre-minced garlic or ground sausage for this recipe, etc…there are shortcuts, depending on how much or how little time you care to spend, but 15-20 minutes prep isn’t unrealistic for this dish, I would say, even with some slicing, dicing, and peeling. For many recipes, herbs, garlic, onions, peppers etc…can be thrown in a food processor and given a pulse or two, which saves you some knife work.

    (It was delicious, BTW! Orzo is hard to find here, but Basmati rice did fine as a sub.)

    1. Hi Aline!! I am so happy to hear that this recipe turned out amazing for you! Thank you so much for making it! xTieghan

  58. I like your recipes a lot and love your creativity, but I really wish you would be more accurate with the prep/cook times. It takes 10 minutes to defrost and peel shrimp, let alone do the rest of the washing, chopping, and measuring. Listing 15 minutes as prep time for this recipe sets an expectation that isn’t achievable; this is the case for many of your recipes and it deters me because I’m wary of spending 2 hours on something advertised as “quick and easy”. (I realize that it takes longer to make recipes on the first go-around, but this timing is simply wishful.)

    I’d rather have an accurate expectation set than wind up spending time I don’t have after work on a recipe that’s falsely marketed as a “30 minute meal”. In my opinion, it’s a dishonest way for you to get more page views, and I’m sure your readers would prefer accuracy–even if it takes longer. Please take this as constructive criticism, as I do really enjoy your page 🙂

    1. Hi Allie! I am sorry that the times do not seem accurate for you and others! I will try my best to come up with a time that may be more suitable for others and not just myself. Thank you for letting me know and I hope you love the recipes on my site! xTieghan

  59. Oh my gosh this looks insanely good!!! Have you ever made the creamed corn with corn on the cob that’s already been cooked? I have some leftover from last night that I had boiled and was looking for a way to use it up. And I love the addition of the white wine!!

    1. Hey Nicole! I have not, but I am sure that would be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan