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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.
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.
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.
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.
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!
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.
Servings: 4
Calories Per Serving: 890 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
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!
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!
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
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!
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
Five star recipe! I’d love to see you use andouille sausage more, it’s officially a new favorite thanks to you.
Thank you so much Kim! I am really glad you have been enjoying it! xTieghan
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.
That is so amazing to hear, Alissa!! I am really glad you enjoyed this one so much! Thank you for trying it! xTieghan
Made this last night. So delicious!
Thank you so much Leigh Ann! xTieghan
Loved this so much. Easy and tasty.
Thank you so much KJ! xTieghan
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.
Wow so perfect! I am really glad this turned out so well for you, Mark! xTieghan
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!!
That is so amazing! I am really glad this turned out so well for you, Courtney! xTieghan
Flavors are incredible. Definitely going to be a repeat recipe. Perfect for summer!
I am so happy to hear that!! Thank you so much Emily! xTieghan
Excellent and quite easy to do…..great flavor…sadly, no leftovers in our house!
I am really glad you all enjoyed this one, Judi! Thank you so much! xTieghan
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!
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
Would love to make this tonight – love your recipes! Do you have a suggestion on a homemade cajun seasoning?
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.
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!!
Thank you!! I am so glad my recipes are turning out so well with substitutes!! xTieghan
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.
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