Serves: 5 servings (1 cup orzo with ~5 shrimp and 2+ oz sausage)
Ingredients
Orzo:
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
Shrimp:
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
Instructions
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.
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.
Meanwhile, toss together the shrimp and cajun seasoning together in a bowl; set aside.
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.
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.
To serve, spoon the orzo onto plates, top with shrimp and peppers.