Creamy Cajun Shrimp Orzo

Creamy Cajun Shrimp Orzo is my go-to when I want something cozy and bold that comes together quickly. Succulent shrimp get a gentle kick from Cajun spices, all nestled in a creamy pasta that soaks up the garlic and tomato juices. Every bite is an invitation to wipe your bowl clean.

I love pulling out this skillet on weeknights when we want something that feels restaurant-worthy but is effortless to make. The first time I served it, my family scraped the pan and begged for seconds.

Gather Your Ingredients

• Raw shrimp: vibrant and sweet, make sure they are peeled and deveined for easy eating. Look for firm and glossy shrimp at the market
• Garlic powder: quick depth and warmth, always check your spice jars for freshness so flavors pop
• Smoked paprika: puts the Cajun in the dish, adding smoky heat. Spanish or Hungarian paprika both work beautifully if bold color and aroma are present
• Salt and black pepper: these everyday essentials balance all the flavors. Use freshly cracked black pepper for extra zing
• Oil: with a high smoke point prevents burning and lets the shrimp get a gorgeous sear. Avocado or grapeseed oil work best
• Fresh garlic: minced garlic builds the dish’s backbone, so pick plump and firm cloves
• Cherry tomatoes: juicy bursts and tangy sweetness. Choose ripe and glossy tomatoes for the brightest flavor
• Butter: rich and creamy mouthfeel that marries the garlic and tomatoes
• Dry orzo pasta: tiny rice-shaped pasta that cooks up tender but toothsome. Buy good-quality orzo for the best texture
• Chicken broth or seasoned water: infuses the orzo with savory goodness. Low-sodium broth lets you control saltiness
• Heavy cream: for silkiness and thick body. Always use fresh cream for a smooth sauce
• Parmesan cheese: salty and nutty, that melts into the sauce. Grate it fresh for a melty finish
• Fresh parsley: bright finish and color. Look for firm, vibrant green leaves for garnish or extra flavor

How to Make It

Season the Shrimp:

Toss the raw shrimp with salt, black pepper, garlic powder, and smoked paprika until evenly coated. Allow them to marinate briefly while the pan heats so the spices sink in.

Sear the Shrimp:

Heat oil in a large skillet over medium-high. Add shrimp in a single layer and cook one to two minutes per side, just until opaque and curled. Remove the shrimp to a plate so they stay juicy.

Sauté the Aromatics:

In the same skillet add butter then toss in minced garlic and halved cherry tomatoes. Cook over medium-low, swirling often, for about five to seven minutes until tomatoes burst and garlic is fragrant. Scrape up browned bits for extra flavor.

Toast the Orzo:

Stir dry orzo into the pan and mix until each piece is lightly coated with buttery tomato juices. This step lets the orzo soak up all the flavors and prevents sticking later.

Simmer the Pasta:

Pour in chicken broth and bring to a gentle simmer. Stir often and cook about eight minutes until orzo is tender and most liquid is absorbed. Watch closely and adjust heat to avoid burning.

Creamy Finish:

Reduce heat then stir in heavy cream and a generous shower of grated parmesan. Add back the cooked shrimp and fresh parsley. Stir gently until everything is silky and heated through. Taste and adjust seasonings as needed and serve right from the pan.

That first bite always reminds me why I love smoked paprika so much. One snowy night my kids and I made this together and everyone kept sneaking tastes even before it hit the table. Parmesan is the secret that ties everything together so add it generously for best results.

Flavor Boosters

Store leftovers in an airtight container in the fridge for up to two days. The pasta might soak up extra sauce so stir in a splash of broth or cream before reheating. Reheat over gentle heat on the stovetop for best results and the shrimp stays tender this way.

Serving Suggestions

Top with extra parsley and a grind of black pepper for a fresh finish. Serve alongside crusty bread to mop up every last bite of sauce. Sometimes we serve this family style in the skillet for a fun shared meal.

Creative Twists

No shrimp? Choose chicken breast or even canned white beans for a pescatarian or vegetarian option. If you don’t have smoked paprika, swap in regular paprika and a pinch of cayenne or chili powder. Light cream or half and half works if you want to cut back a bit on richness.

Friends who swear they cannot cook rave about how easy and tasty this dish is after trying the recipe once. It is always a hit at last-minute dinner gatherings because everything happens in one skillet.

Common Questions About This Recipe

→ How spicy is Cajun shrimp orzo?

The heat level is moderate thanks to Cajun seasoning and smoked paprika, but you can adjust spices to taste for a milder or spicier dish.

→ Can I use another type of pasta?

Yes, small pasta shapes like penne, shells, or even rice can be substituted for orzo. Adjust cooking time and liquid as needed.

→ What protein alternatives work well?

Chicken, sausage, tofu, or even extra vegetables can replace shrimp, making the dish adaptable for any preference.

→ Is it necessary to use heavy cream?

No, you can substitute with half-and-half or a dairy-free alternative for a lighter version while still keeping the sauce creamy.

→ How can I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of broth or cream.