Looking for a quick, flavor-packed weeknight dinner? This one-pan Cajun shrimp orzo is creamy, garlicky, and loaded with spicy, smoky goodness. Best of all, it comes together in under 30 minutes with minimal cleanup!
If you love an easy weeknight dinners like this creamy cajun shrimp pasta, you are also going to LOVE my hot honey glazed salmon, air fryer teriyaki salmon bites & my salmon feta pasta bake!
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Ingredients
- Shrimp
- Garlic
- Cherry Tomatoes
- Butter
- Orzo Pasta
- Chicken Broth
- Heavy Cream
- Parmesan Cheese
See recipe card for quantities.
Instructions
Season & fry the shrimp!
Add in the veggies & the orzo!
Pour in the broth & the heavy cream…
Serve & enjoy!
- Season & Sear Shrimp: Toss shrimp with spices. Heat a high-smoke-point oil in a large pan over medium heat and cook shrimp 1–2 minutes per side. Set aside.
- Sauté Veggies: In the same pan, cook garlic and cherry tomatoes with butter for 5–7 minutes.
- Cook Orzo: Add dry orzo, stir, then pour in broth. Simmer 8 minutes until tender, stirring frequently.
- Finish & Serve: Stir in cream, parmesan, parsley, and shrimp. Serve hot.
Full recipe card below...
Substitutions
- Shrimp: Chicken, scallops, or firm white fish
- Cherry Tomatoes: Grape tomatoes, diced regular tomatoes, or roasted red peppers
- Butter: Olive oil, ghee, or vegan butter
- Orzo: Rice, couscous, or small pasta like ditalini
- Chicken Broth: Vegetable broth or water with bouillon
- Heavy Cream: Coconut cream, half-and-half, or cream cheese
- Parmesan Cheese: Pecorino Romano, Asiago, or nutritional yeast
- Parsley: Cilantro, basil, or chives
Equipment
- Small Bowl (for seasoning shrimp)
- Large Skillet or Sauté Pan
- Measuring Spoons
- Knife & Cutting Board
Storage
Store leftover Cajun shrimp orzo in an airtight container. In the fridge, it will keep for up to 3 days—reheat gently on the stove or in the microwave. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and stir in a splash of broth or cream to refresh the creamy texture.
Top tips for Success
- Don’t Overcook the Shrimp: Cook just until pink and opaque—shrimp cook quickly and can turn rubbery if overdone.
- Stir the Orzo Often: Prevents sticking and ensures it absorbs the broth evenly for a creamy, tender texture.
- Deglaze the Pan Well: Let the garlic, tomatoes, and butter release their flavors before adding the orzo—it builds a rich, flavorful base.
FAQ
Yes! You can prepare the orzo and shrimp separately and store them in the fridge. Combine and reheat gently before serving to maintain the shrimp’s texture.
Absolutely! Add cayenne pepper, extra smoked paprika, or a dash of hot sauce to the shrimp seasoning to kick up the heat.
Yes, just thaw completely and pat dry before cooking. This prevents excess water from making the dish watery.
Related
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Pairing
These are my favorite desserts to serve with [this recipe]:
Creamy Cajun shrimp pasta Recipe (delicious with orzo)
Ingredients
Equipment
Method
- Season the Shrimp: Toss shrimp with salt, pepper, garlic powder, and smoked paprika. (watch video below)
- Cook the Shrimp: Heat a splash of 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 in the garlicky tomato butter. 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 and savor every creamy, flavorful bite! (watch video below)
Notes
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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