Go Back
–+ servings
5 from 2 votes

Cream of Corn & Tomato Orzotto with Cajun Shrimp

Serves 4 -6 people
pin it Print

Watch the Recipe:

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.