Creamy Cajun Shrimp Orzo

This Creamy Cajun Shrimp and Sausage Orzo is a bold, cozy, one-pan dinner made with juicy shrimp, smoky sausage, tender orzo, spinach, parmesan, and a creamy Cajun sauce. It’s rich, flavorful, and ready in about 30 minutes, which makes it perfect for busy weeknights when you want something that tastes restaurant-worthy without spending hours in the kitchen.

Course Main Course

Cuisine American

Keyword Creamy Cajun Shrimp Orzo

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 688kcal

Author Ioana

Ingredients

1 pound shrimp peeled and deveined
1 pound smoked sausage sliced
1 yellow onion small, diced
1-2 tbsp olive oil
1 tablespoon butter
1 teaspoon fine sea salt divided, plus more to taste
1 teaspoon garlic seasoning
3 garlic cloves minced
1 teaspoon Cajun seasoning divided
½ teaspoon lemon pepper seasoning
¼ teaspoon crushed red pepper flakes optional
3 –4 sun-dried tomatoes chopped
2 cups dry orzo
3 cups chicken broth plus more if needed
1 cup heavy cream or full-fat coconut milk
¼ cup grated parmesan cheese
2 cups fresh spinach
Juice of ½ lemon
2 tablespoons fresh chopped parsley plus more for serving

US Customary - Metric

Instructions

Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until golden and slightly crispy around the edges. Transfer to a plate and set aside.
Pat the shrimp dry with paper towels. Season with some of the salt, Cajun seasoning, and lemon pepper. Add the shrimp to the same pan and cook for 1–2 minutes per side, until pink and just cooked through. Transfer to the plate with the sausage.
Reduce the heat to medium. Add the butter, diced onion, and minced garlic to the same pan. Cook for 2–3 minutes, stirring often, until the onion softens and the garlic is fragrant.
Stir in the dry orzo and toast for 1–2 minutes, stirring often so it doesn’t burn.
Pour in the chicken broth and heavy cream. Add the sun-dried tomatoes, garlic seasoning, the remaining Cajun seasoning, lemon pepper, crushed red pepper flakes if using, and the remaining salt.
Stir well and bring to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 10–12 minutes, stirring often, until the orzo is tender and the sauce is creamy. If the orzo absorbs the liquid too quickly, add a splash of broth.
Stir in the spinach and parmesan cheese. Cook for 1–2 minutes, until the spinach wilts and the parmesan melts into the sauce.
Add the cooked shrimp and sausage back to the pan. Stir gently until everything is coated in the creamy sauce and warmed through.
Squeeze in the lemon juice, then taste and adjust with more salt, Cajun seasoning, or lemon pepper if needed. Stir in or sprinkle with fresh chopped parsley right before serving. Serve warm.

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