Cajun Pepper Shrimp with Creamed Corn Orzo
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (1 cup orzo with ~5 shrimp and 2+ oz sausage)
  • 2 Tbsp butter
  • 4 ears corn kernels, cut from the cob
  • 2 Tbsp fresh thyme leaves
  • ¼ tsp salt and black pepper
  • 1 cup dry orzo pasta
  • ⅓ cup dry white wine
  • 2 cups low-sodium chicken broth
  • ½ cup canned coconut milk
  • ½ cup (2 oz) finely shredded Asiago cheese
  • juice of ½ lemon
  • 1 lb large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
  • 1 Tbsp cajun seasoning
  • 12 oz Cajun-style Andouille sausage links, sliced into rounds
  • 1 Tbsp extra virgin olive oil
  • 2 bell peppers, sliced
  • 1 Tbsp butter
  • 2 cloves garlic, minced or grated
  • ¼ cup fresh basil roughly chopped
  1. To make the orzo, heat butter in a large sauce pan over medium-high heat. Once melted, add the corn, thyme, salt, and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes.
  2. Add the wine to the skillet and de-glaze the pan. Add the broth and bring to a boil over high heat. Reduce heat to medium and simmer for 8-10 minutes until the orzo is al dente. Stir in the coconut milk and Asiago; stir well and cook until heated through.
  3. Meanwhile, toss together the shrimp and cajun seasoning together in a bowl; set aside.
  4. Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and stir. Cook for 5 minutes or until the peppers are soft and tender; remove the sausage and peppers from the skillet to a plate.
  5. 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 the butter and garlic; toss to coat and cook until the garlic is fragrant, about 1 minute. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.
  6. To serve, spoon the orzo onto plates, top with shrimp and peppers.
Recipe from Half Baked Harvest
Nutrition Information
Serving size: ⅕ recipe Calories: 604 Fat: 27.0 Carbohydrates: 53.2 Sugar: 5.4 Fiber: 4.6 Protein: 36.0 Cholesterol: 169
Recipe by Prevention RD at