Creamy Lemon-y Orzo with Cajun Shrimp

I was tempted to make the orzo with a habanero cream sauce but wanted the cajun inspired spices to be over powered. The orzo is also a blank canvas for all the veggies you’d like to add to it. It’s a fairly quick mid week meal.

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Ingredients

• 1 lb orzo/1 bag orzo
• 1/2 cup heavy cream
• 1 chicken boulion
• 1 cup cherry tomatoes
• 1 medium lemon
• 1 lb jumbo shrimp
• 2 teaspoon Cajun seasoning
• 5 garlic cloves
• 2 tablespoon netural oil
• 4 tablespoon butter

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Directions

1. Peel and devain the shrimp and marinate it in the cajun seasoning and 3 grated cloves of garlic and set aside to marinade for at least 20 minutes.
2. Cook orzo pasta according to the directions on the bag — reserve half a cup of pasta water and drain the orzo.
3. While the pasta cooks, in a saucepan add in oil and cook the havled cherry tomatoes.
4. Grate in 2 cloves of garlic to the tomatoes and give it a good mix to incorporate and add in a pinch of salt to season the tomatoes.
5. When the tomaotes get mushy add in the heavy cream and chicken boulion and reduce it by 1/3.
6. Once the orzo is drained add that to the cream sauce with 1/2 a cup of pasta water and 2 tablespoon of butter. Make sure to give it a good stir and put it aside to make the shrimp.
7. In a non-stick pan add in 2 tablespoon butter and fry the shrimp about a minute and a half on each side.
8. Squeez in the juice of 1 lemon on the orzo and give it a good stir before serving or devouring it.