One-Pot Smoky Cajun Shrimp Orzo

updated Oct 13, 2022
Smoky Cajun Shrimp Orzo

Plump orzo pasta and shrimp are cooked in a smoky tomato broth spiked with Cajun spices.

Serves4

Prep5 minutes

Cook15 minutes

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Credit: Joe Lingeman; Food Styling: Pearl Jones

If winter has you dreaming of a Southern vacation, I’ve got just the thing to spice up this week’s meal plan. Tiny orzo pasta plumps in a smoky tomato broth spiked with Cajun spices. Add the shrimp at the end of the cooking time so they curl and turn pink just before serving.

Credit: Joe Lingeman; Food Styling: Pearl Jones

Your Ticket to New Orleans Is Already in Your Pantry

It’s easy to capture the spirit of New Orleans cuisine with a well-stocked pantry. A Cajun seasoning blend flavors this dish with its robust mixture of herbs and spices. Check the label to make sure it’s salt-free to maintain more control over the dish’s seasoning.

Fire-roasted tomatoes add an earthy, smoky layer of flavor with zero extra effort (win!). Once the orzo is tender and the shrimp are pink, sprinkle each serving with fresh oregano for extra flavor and flair.

Smoky Cajun Shrimp Orzo

Plump orzo pasta and shrimp are cooked in a smoky tomato broth spiked with Cajun spices.

Prep time 5 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    fresh oregano leaves

  • 1 pound

    dried orzo pasta

  • 1 (28-ounce) can

    diced fire roasted tomatoes

  • 1 tablespoon

    salt-free Cajun spice blend

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 cups

    water

  • 1 pound

    raw large peeled and deveined shrimp, thawed if frozen

Instructions

  1. Coarsely chop 2 tablespoons oregano leaves.

  2. Combine 1 pound dried orzo pasta, 1 can diced fire roasted tomatoes and their juices, 1 tablespoon salt-free Cajun Spice blend, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and 4 cups water in a 3 1/2-quart straight sided skillet or Dutch oven. Bring to a boil over high heat.

  3. Boil, stirring frequently so that the orzo doesn’t stick, about 8 minutes. Add 1 pound raw large peeled and deveined shrimp and cook until the orzo is al dente and the shrimp are cooked through and opaque, about 2 minutes more. Sprinkle each serving with the oregano.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.