2cups(500ml) chicken brothcanned or using a stock cube
1lb(450g) raw shrimpshelled & deveined
¼cup(60ml) creamheavy / double
3tbspgrated Parmesanplus extra, to serve
flat leaf parsleychopped, to garnish
chilli flakesto garnish
salt and pepper to seasonas 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.