Spicy Southern Style Shrimp with Lemon Basil Orzo

fresh ingredients


  • 10 oz
  • 6 oz
  • 12 pcs
  • 2 oz
  • 1 oz
    fresh thyme
  • 1 oz
    cajun seasoning
  • 1 oz
    garlic butter
  • 12 pcs
    red bell pepper
  • 4 oz
  • 1 oz
    garlic/onion blend
  • 4 oz
  • 1 oz
  • 2 oz
    veggie stock
  • 3 oz
    parm cheese

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot with water

Zester/box grater

Large skillet

Medium bowl 


Small bowl 


cook along



Bring water to boil;

Remove tails from shrimp if necessary, pat dry & place in a bowl;

Remove leaves from stems & roughly chop basil;

Remove leaves from stems & roughly chop thyme;

Core & thinly slice bell peppers;

Zest & juice lemon in small bowl.

1Cook Orzo

Cook the orzo to al dente, about 8-10 minutes. Drain & add it right back to the hot pot. Add a drizzle of olive oil, ½ basil, lemon zest, lemon juice, salt & pepper. Mix, set aside. 

2Prepare Shrimp & Sear

Toss shrimp with ½ cajun spice & a drizzle of olive oil. Heat another drizzle of oil a large skillet set over medium-high heat. Add the shrimp & cook on both sides until seared, about 2-3 minutes per side. Add garlic butter, then remove the shrimp from the pan onto a plate.

3Sautee Veggies

To the same pan, add another drizzle of oil, bell peppers, garlic/onion blend, thyme. Cook another 2 minutes. Reduce the heat to medium-low & pour in the wine. Simmer over medium heat for 2-3 minutes. Then add the cream, veggie stock, ½ parmesan, season with salt & pepper. Slide the shrimp & add spinach into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from heat & stir in half the basil. Taste, adding the remaining cajun spice as you wish depending on how much seasoning/spice you like. 

4To Serve

Divide orzo on plates. Top with shrimp, sauce, & remaining basil & parmesan.