Spicy Shrimp With Lemon Orzo

Ingredients:

• 1 pound orzo pasta

• 5 tablespoons extra virgin olive oil

• juice from a lemon

• 1/2 cup fresh basil, chopped

• 2 pounds raw shrimp, peeled and deveined

• 1 tablespoon plus 1-2 teaspoons Cajun seasoning (Slap Ya Mamma is recommended)

• kosher salt and black pepper

• 1 tablespoon salted butter

• 2 bell peppers, chopped (1 red and 1 yellow add nice color to the dish)

• 3 cloves garlic, finely chopped

• 2 tablespoons fresh thyme leaves

• 1.5 tsp cornstarch

• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1 cup milk or heavy creamy

• 1/2 cup grated parmesan cheese

Directions:

• Bring a large pot of salted water to a boil. Cook the orzo to al dente, according to package directions. Drain and add it right back to the hot pot. Add 2 tablespoons olive oil, 1/4 cup basil, lemon juice, and season with salt.

• While the pasta is cooking, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.

• In a large skillet set over medium-high heat, add 1 tablespoon olive oil. Add the shrimp and cook on both sides until seared, about minutes per side. Add the butter, then remove the shrimp from the pan.

• Add the remaining 1 tablespoon olive oil, bell peppers, garlic, and thyme. Cook another 2 minutes. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes.

• Add the cornstarch to a little cold water and stir to combine.

• Add the milk, parmesan, Cornstarch slurry and 2 teaspoons Cajun seasoning. Season with pepper. Salt is probably not needed if you are using Slap Ya Mamma.

• Slide the shrimp & butter mixture into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from the heat.

• Spoon the orzo onto plates, then add the shrimp and sauce over the orzo. Top with fresh basil.

Notes:

• Servings = 4

• Original recipe - Spicy Southern Style Shrimp with Lemon Basil Orzo. - Half Baked Harvest