Creamy Cajun Shrimp and Sausage Orzo

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 12 oz Smoked Sausage (such as andouille or kielbasa, sliced into rounds)
• 1.5 cup Orzo (uncooked)
• 1 tbsp Cajun Seasoning (adjust to taste)
• 1 tsp Lemon Pepper Seasoning
• 3 Garlic (cloves, minced)
• 0.33 cup Sun-dried Tomatoes (chopped, oil-packed)
• 3 cup Chicken Broth (low sodium preferred)
• 0.5 cup Heavy Cream
• 2 cup Spinach (fresh baby spinach)
• 1 tbsp Olive Oil (for sautéing)

Steps

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove sausage from the pan and set aside.

2. 2

   In the same skillet, add the shrimp. Season with a portion of the Cajun seasoning and lemon pepper. Sauté until pink and opaque, about 2-3 minutes. Remove shrimp from the pan and set aside with the sausage.

3. 3

   Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant.

4. 4

   Add the dry orzo to the pan and toast for 1-2 minutes, stirring frequently to coat in the oils and aromatics.

5. 5

   Pour in the chicken broth and add the remaining Cajun seasoning. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.

6. 6

   Stir in the heavy cream and fresh spinach. Continue to stir until the spinach is wilted and the sauce has thickened slightly.

7. 7

   Add the cooked shrimp and sausage back into the pan. Toss everything together to combine and heat through.

8. 8

   Serve immediately, garnished with extra lemon pepper or fresh herbs if desired.

Notes

You can substitute the heavy cream with half-and-half for a lighter version, though the sauce will be less thick. Ensure you don't overcook the shrimp in the first step as they will finish heating through at the end.

Nutrition per serving

• main
• dinner
• one-pan
• seafood
• shrimp
• sausage
• pasta
• cajun