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Bringing together all the flavor with this Spicy Southern Style Shrimp with Lemon Basil Orzo. Golden seared shrimp in a creamy, spicy sauce that’s truly so delicious. This easy recipe is made all in one skillet with fresh herbs, bell peppers, and a squeeze of lemon. It’s simple and quick cooking, yet roll your eyes back GOOD. Serve this skillet shrimp over a simple lemony basil orzo for a quick and easy summer dinner. This dish makes great use of those delicious herbs and garden bell peppers. It’s the 25-minute dinner that everyone will love!
There are two things I really love about summer shrimp recipes. One, shrimp cooks up in no time at all, so it usually makes for a quick and simple summer dinner. And two, shrimp can really take on so many flavor profiles. From spicy Mexican, to herby Italian, and in today’s case a little spicy southern flare.
I’m not sure what brought on the inspiration for this recipe, other than the fact that I knew I had a bag of shrimp in the freezer and needed a quick weeknight dinner. Sometimes the best inspiration really does comes from the ingredients you have on hand.
I remembered this creamy chicken lazone I shared last year. I LOVED that sauce so much. So I kind of based this recipe off of that. I used it for this shrimp with a few new additions and it turned out just delicious.
I love to give you guys simple and complete meals…all in one’s. Because in reality, when I develop recipes, I develop them as I would want to make them. And personally, I don’t want a recipe just for shrimp in a cream sauce. So we’re making a quick basil orzo to serve alongside the shrimp.
Start with the orzo since the shrimp cooks so fast. Simply boil it off and toss it together with olive oil, lots of fresh basil, lemon, and a pinch of salt. Nothing fancy, but I find it to be a nice switch up from say rice, which is often served with shrimp.
While the orzo cooks, make the shrimp
I tossed the shrimp in a bowl with a mix of spices that’s essentially a homemade cajun seasoning blend. It’s one of my favorite spice mixes to keep on hand for quick meals like this.
Once the shrimp is tossed in the spices, just sear it in a skillet, then add a small pat of butter. Pull the shrimp out of the pan then toss in lots of bell peppers. Add a splash of wine, then some milk to create a creamy sauce. You can use any milk…nut milk, whole milk, or in my case goat milk…all will work.
Finish the sauce off with a small amount of parmesan cheese, then simply slide the shrimp right back in.
Now serve it up
At this point, the orzo should be finished and you can spoon the creamy sauce and shrimp over plates of warm orzo. As with a lot of my summer dishes, I like to top this with plenty of fresh herbs. Today it was basil.
If you’re feeling it, a side of beer bread or crusty bread would go really great with this dinner. It feels very southern and summery to me!
Then if you’re really trying to impress, make a side salad and you’ll have the perfect simple summer dinner. It’s fresh, bright and so delish!
Looking for other simple skillet recipes? Here are a few ideas:
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Spicy Southern Style Shrimp with Lemon Basil 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!
Spicy Southern Style Shrimp with Lemon Basil Orzo
Ingredients
- 1 pound orzo pasta
- 5 tablespoons extra virgin olive oil
- juice from 1/2 a lemon
- 1/2 cup fresh basil, chopped
- 2 pounds raw shrimp, peeled and deveined
- 1 tablespoon plus 1-2 teaspoons cajun seasoning
- kosher salt and black pepper
- 1 tablespoon salted butter
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup milk or heavy creamy
- 1/2 cup grated parmesan cheese
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the orzo to al dente, according to package directions. Drain and add it right back to the hot pot. Add 2 tablespoons olive oil, 1/4 cup basil, lemon juice, and season with salt.2. Meanwhile, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon cajun seasoning.3. In a large skillet set over medium-high heat, add 1 tablespoon olive oil. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Add the butter, then remove the shrimp from the pan. 4. Add the remaining 1 tablespoon olive oil, bell peppers, garlic, and thyme. Cook another 2 minutes. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes. Then add the milk, parmesan, and 2 teaspoons cajun seasoning. Season with salt and pepper. Slide the shrimp into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from the heat and stir in a handful of basil.5. Spoon the orzo onto plates, then spoon the shrimp and sauce over the orzo. Top with fresh basil. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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Not my favorite of hers. It reminded me more of a cajun alfredo pasta.
Sorry you didn’t enjoy the recipe Marissa, thanks for giving it a try! xTieghan
So amazing !!!! One of my new favorite dishes , I will be making this again ! I made with jasmine rice instead and it was perfect .
Hey Rachel,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
How much is a serving?
Hey Elizabeth,
I do not have an exact measurement for one serving. I would say 1/2 cup of orzo and 5-6 shrimp. I hope you love the recipe! xTieghan
oh man, I have been now making your recipes for YEARS. You are a staple in our house! With the shrimp, if you buy it frozen, do you need to alter the recipe at all to account for that? Or defrost it (if so how)? Thank you for essentially feeding our family!
Hey Courtney,
I would defrost the shrimp first in the fridge. I hope you love this dish, please let me know if you give it a try! xTieghan
Super filling and yummy! I halved the bell peppers and cream/milk. Cooked Arborio rice instead of orzo for a creamier base. Will make again, loved it.
Hey Anne,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Have been following for awhile and finally got a chance to make one of Tieghans recipes. We chose this one as our first, and it didn’t disappoint! So good and didn’t take long at all! Can’t wait to try another!
Hey Jess,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
Love this one! My husband is a huge fan of Cajun and this is one of his favourite dishes now! Sometimes we swap the shrimp with chicken and plain rice. I’ve made this a few times. My husband hated orzo before this. Now he actually enjoys it! I also love using the Lemon Basil Orzo as a quick side to meals. Super easy and tastes delicious, especially with fresh herbs!
Hey Jessica,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
wownth
thanku
I hope you love the recipe Thomas!
This was delicious! Can’t wait to have the leftovers ?
Hey Kim,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Made the shrimp and orzo for my family tonight – my dad nearly licked the plate. Super delish – and the orzo flavors with the shrimp and sauce – magnificent!
Hey Karen,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
Can you supplement the wine for something else? Want to make this but absolutely despise wine. Let me know ?
Hey there,
You can use chicken broth in place of the wine. I hope you love this recipe, please let me know if you give it a try! xTieghan
Wonderful…and it would be better if I could get a New Orleans Cajun mix. The only cajun I can find (Switzerland) is rather mild and bland. Nevertheless, this will be a regular choice on our dining table. As always, thanks for your brilliant recipes.
Hey David,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
DELICIOUS! It’s a keeper for sure.
Hey Eva,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
I have also made this twice in a week.:0) Amazing and easy. I believe that the bell pepper sets off the sauce with that kick from the Cajun seasoning, sooo good and fresh.
Hey Karrie,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan
I loved everything about this meal and so did my whole family!! It was so easy to prepare and I literally had all the ingredients to make it tonight for dinner! The lemon basil orzo… YES YES YES! I did use coconut milk instead of milk, only because my latest obsession is cooking with coconut milk! Thank you for always having the best recipes! ?
Hey Kiley,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan