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One Pan Creamed Corn Orzo with Shrimp Recipe

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4.2 from 5 reviews

A flavorful one-pan meal combining tender shrimp seasoned with Cajun spices and a creamy mixture of orzo, fresh corn, coconut milk, and aromatic vegetables. This dish offers a comforting, slightly spicy, and creamy texture perfect for a quick weeknight dinner or a casual entertaining option.

Ingredients

Shrimp

  • 1 lb. peeled and deveined raw shrimp
  • 1 Tbsp. Cajun or Creole seasoning*
  • 1 Tbsp. extra-virgin olive oil (for shrimp)

Orzo and Vegetables

  • 2 Tbsp. extra-virgin olive oil (divided)
  • 2 Tbsp. butter
  • 1 small yellow or sweet onion, diced
  • 1 poblano pepper, seeds and ribs removed, finely chopped
  • 2 1/2 cups fresh corn kernels (from 3 ears of shucked corn)
  • 3 to 4 garlic cloves, minced
  • 1 1/4 cups (8 oz.) dry orzo

Liquids and Seasonings

  • 3 cups vegetable broth
  • 1 cup coconut milk (regular or lite)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • Fresh basil for garnish (optional)

Instructions

  1. Season the Shrimp: Place peeled and deveined raw shrimp in a large bowl. Add 1 tablespoon of olive oil and Cajun or Creole seasoning, tossing well to coat all the shrimp evenly.
  2. Cook the Shrimp: Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat. Add the seasoned shrimp and cook for 3 to 5 minutes, turning to sear both sides until the shrimp are cooked through and opaque. Transfer shrimp to a plate and cover to keep warm. Reduce heat to medium.
  3. Sauté Vegetables: Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add diced onion and chopped poblano pepper. Cook for 3 to 4 minutes, stirring often, until the vegetables become soft and fragrant.
  4. Add Corn and Garlic: Stir in 2 1/2 cups fresh corn kernels and minced garlic. Cook for an additional 3 minutes, allowing the flavors to meld.
  5. Toast the Orzo: Add 1 1/4 cups dry orzo to the skillet and stir to coat with the vegetable mixture. Cook for 2 minutes, lightly toasting the orzo to enhance its flavor.
  6. Add Liquids and Simmer: Pour in 3 cups vegetable broth and 1 cup coconut milk. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase heat to bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer, uncovered. Stir occasionally and cook until the orzo is tender and most of the liquid has been absorbed, about 15 minutes.
  7. Finish with Herbs and Lemon: Stir in 1 tablespoon fresh thyme leaves and 1 tablespoon fresh lemon juice. Nestle the cooked shrimp back into the skillet and squeeze the remaining 1 tablespoon lemon juice over the top.
  8. Garnish and Serve: Optionally, garnish with fresh basil leaves before serving warm directly from the skillet.

Notes

  • Most Cajun/Creole seasonings contain salt, but if yours does not, add 1/2 teaspoon kosher salt to the shrimp during seasoning for balanced flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave, stirring every 30 seconds for even heating.
  • For freezing, place leftovers in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://flavorspath.com/one-pan-creamed-corn-orzo-with-shrimp-recipe/