If you’re looking for a restaurant quality one pan meal that is perfect for entertaining or even just a chill night in, look no further!!! Oh, also, this orzotto freezes beautifully so you can make a nice batch and freeze it for whenever you want. Don’t eat shrimp? Serve this with cajun chicken. If you’re vegetarian, I’d sear a lion’s mane mushroom with some cajun seasoning until it looks like a crispy chicken cutlet and throw it on top.
Cream of Corn & Tomato Orzotto with Cajun Shrimp
Ingredients
- 1 pound shrimp peeled and deveined
- Olive oil
- 2 tbsp butter
- 1 shallot finely chopped
- 1 pint tricolor cherry or grape tomatoes halved
- 2 cups frozen corn kernels defrosted
- 1 package about 16 ounces orzo pasta
- 1 cup dry white wine
- 4 cups chicken stock
- 1/2 cup mascarpone cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Cajun seasoning for seasoning shrimp
- 1 large bunch basil leaves
Directions
- Season the shrimp with Cajun seasoning and salt. Heat some olive oil in a skillet over medium heat. Cook the shrimp until they are pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add 2 tbsp of butter. Sauté the shallot until translucent, about 2-3 minutes. Add the halved cherry tomatoes and the corn and cook until they start to soften and release their juices, about 5 minutes. Season with a pinch of salt.
- Add the entire package of orzo pasta to the skillet and toast it for 1-2 minutes, stirring constantly.
- Pour in the white wine and cook until it has mostly evaporated, stirring occasionally.
- Begin adding the chicken stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Cook the orzotto until the orzo is tender and creamy, about 15-20 minutes.
- Once the orzotto is cooked through, stir in the mascarpone cheese and grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and black pepper if needed.
- Reserve 4-6 basil leaves for slicing and add the rest to the orzotto and stir to incorporate. Thinly slice the rest of the basil for topping.
- Return the cooked shrimp to the skillet to warm them up.
- To serve, plate with shrimp on top, garnish with freshly chopped basil chiffonade, and serve immediately.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
I saw this on Skyler’s substack and decided to make it. DELICIOUS! Made me upgrade to paid and wanted to leave a review here. Thank you!