Creamy Cajun Shrimp Pasta with succulent shrimp, chorizo and orzo in a creamy spicy sauce. Quick, easy and delicious – basically the perfect one pot meal!
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My son, ever the picky eater, recently announced that he LOVES shrimp. I can’t tell you how thrilling that was for me as I often struggle to find recipes he likes.
This Cajun Shrimp Pasta was a massive hit, not just with my son but the whole family. It is such an easy and flavor-packed dish with just the right amount of spice. I honestly could eat it every week and not get bored of it!
Grocery List
You will need a lidded chef’s pan for this recipe – this will allow you to cook the cajun shrimp orzo quickly.
- Chorizo – this spicy Spanish sausage contains pork, smoked paprika and garlic and is therefore the perfect partner for our Cajun flavor party! You can find chopped chorizo ready to cook in most supermarkets. If chorizo is not easily available you can use a spicy sausage instead.
- Onion, mushrooms, peppers and minced garlic
- Cajun seasoning – you can find this seasoning blend very easily these days and it is cheaper to get it ready mixed than buying the individual spices and making it yourself. Cajun seasoning usually contains smoked paprika,cayenne, garlic powder, pepper and oregano.
- Orzo – I love using orzo pasta as it quicks quickly and absorbs all the yumminess of the dish.
- Chicken broth or stock made using bouillon powder or a stock cube.
- Raw shrimp – peeled and deveined
- Heavy cream will adds some lovely creaminess to this dish
- Freshly grated Parmesan
- Flat leaf parsley and chilli flakes, to garnish
How To Make Cajun Shrimp Pasta
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Cook the chorizo in a little olive oil until the edges start getting crispy and the sausage releases some of its spicy oil.
Add the diced onion and mushrooms and pan fry over low heat, stirring, for about five minutes.
Add the sliced pepper, minced garlic, Cajun seasoning and salt. Cook, stirring, for a couple of minutes. Stir in the orzo then add the chicken broth. Bring to a simmer and cook, stirring frequently, until the pasta is al dente. Add a splash of water if the pan is dry/
Add the raw shrimp and stir to combine. Cover the pan and cook over low heat until the shrimp turn pink – about 4 minutes.
Turn the heat off. Stir in the cream and grated Parmesan. Taste and adjust the seasoning if needed. Garnish with the parsley and chilli flakes and serve with a sprinkling of Parmesan.
You can store Cajun shrimp orzo in the fridge for a couple of days, adding a splash of water to reheat.
Recipe Tips
I always buy frozen jumbo shrimp as they are cheaper than fresh. They defrost very quickly and are a great freezer standby for dishes like my Creamy Tuscan Shrimp Linguine.
To thaw frozen shrimp simply immerse them in cold water, drain and repeat until they have defrosted.
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Cajun Shrimp Pasta
Equipment & Tools
Ingredients
- 1 tbsp olive oil
- 1 cup (130g) diced chorizo or spicy sausage
- 1 onion finely diced
- 1 cup (100g) mushrooms sliced
- ½ red bell pepper cut into small strips
- 2 garlic cloves minced
- ½ tbsp Cajun seasoning
- ½ tsp salt
- 1 cup (200g) orzo pasta
- 2 cups (500ml) chicken broth canned or using a stock cube
- 1 lb (450g) raw shrimp shelled & deveined
- ¼ cup (60ml) cream heavy / double
- 3 tbsp grated Parmesan plus extra, to serve
- flat leaf parsley chopped, to garnish
- chilli flakes to garnish
- salt and pepper to season as needed
Instructions
- Cook the chorizo in a little olive oil until the edges start getting crispy and the sausage releases some of its spicy oil.
- Add the diced onion and mushrooms and pan fry over low heat, stirring, for about five minutes.
- Add the sliced pepper, minced garlic, Cajun seasoning and salt. Cook, stirring, for a couple of minutes.
- Stir in the orzo then add the chicken broth. Bring to a simmer then lower heat to low and cook, stirring frequently, until the pasta is al dente. Add a splash of water if the pan is dry (orzo absorbs a lot of liquid).
- Add the raw shrimp and stir to combine. Cover the pan and cook over low heat until the shrimp turn pink, a couple of minutes.
- Turn the heat off. Stir in the cream and grated Parmesan.
- Taste and adjust the seasoning if needed. Garnish with the parsley and chilli flakes and serve with a sprinkling of Parmesan.
Dan says
4 Adults all agreed this was delicious x Thankyou