Next Post
The Best Simple Vegan Potato Salad.
This post may contain affiliate links, please see our privacy policy for details.
Bringing together all the flavor with this Spicy Southern Style Shrimp with Lemon Basil Orzo. Golden seared shrimp in a creamy, spicy sauce that’s truly so delicious. This easy recipe is made all in one skillet with fresh herbs, bell peppers, and a squeeze of lemon. It’s simple and quick cooking, yet roll your eyes back GOOD. Serve this skillet shrimp over a simple lemony basil orzo for a quick and easy summer dinner. This dish makes great use of those delicious herbs and garden bell peppers. It’s the 25-minute dinner that everyone will love!
There are two things I really love about summer shrimp recipes. One, shrimp cooks up in no time at all, so it usually makes for a quick and simple summer dinner. And two, shrimp can really take on so many flavor profiles. From spicy Mexican, to herby Italian, and in today’s case a little spicy southern flare.
I’m not sure what brought on the inspiration for this recipe, other than the fact that I knew I had a bag of shrimp in the freezer and needed a quick weeknight dinner. Sometimes the best inspiration really does comes from the ingredients you have on hand.
I remembered this creamy chicken lazone I shared last year. I LOVED that sauce so much. So I kind of based this recipe off of that. I used it for this shrimp with a few new additions and it turned out just delicious.
I love to give you guys simple and complete meals…all in one’s. Because in reality, when I develop recipes, I develop them as I would want to make them. And personally, I don’t want a recipe just for shrimp in a cream sauce. So we’re making a quick basil orzo to serve alongside the shrimp.
Start with the orzo since the shrimp cooks so fast. Simply boil it off and toss it together with olive oil, lots of fresh basil, lemon, and a pinch of salt. Nothing fancy, but I find it to be a nice switch up from say rice, which is often served with shrimp.
While the orzo cooks, make the shrimp
I tossed the shrimp in a bowl with a mix of spices that’s essentially a homemade cajun seasoning blend. It’s one of my favorite spice mixes to keep on hand for quick meals like this.
Once the shrimp is tossed in the spices, just sear it in a skillet, then add a small pat of butter. Pull the shrimp out of the pan then toss in lots of bell peppers. Add a splash of wine, then some milk to create a creamy sauce. You can use any milk…nut milk, whole milk, or in my case goat milk…all will work.
Finish the sauce off with a small amount of parmesan cheese, then simply slide the shrimp right back in.
Now serve it up
At this point, the orzo should be finished and you can spoon the creamy sauce and shrimp over plates of warm orzo. As with a lot of my summer dishes, I like to top this with plenty of fresh herbs. Today it was basil.
If you’re feeling it, a side of beer bread or crusty bread would go really great with this dinner. It feels very southern and summery to me!
Then if you’re really trying to impress, make a side salad and you’ll have the perfect simple summer dinner. It’s fresh, bright and so delish!
Looking for other simple skillet recipes? Here are a few ideas:
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Spicy Southern Style Shrimp with Lemon Basil Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Southern Style Shrimp with Lemon Basil Orzo
Servings: 6
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound orzo pasta
- 5 tablespoons extra virgin olive oil
- juice from 1/2 a lemon
- 1/2 cup fresh basil, chopped
- 2 pounds raw shrimp, peeled and deveined
- 1 tablespoon plus 1-2 teaspoons cajun seasoning
- kosher salt and black pepper
- 1 tablespoon salted butter
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme leaves
- 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
Instructions
- 1. 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.2. Meanwhile, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon cajun seasoning.3. 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 2-3 minutes per side. Add the butter, then remove the shrimp from the pan. 4. 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. Then add the milk, parmesan, and 2 teaspoons cajun seasoning. Season with salt and pepper. Slide the shrimp into the sauce, simmer 5 minutes until the sauce has thickened slightly. Remove from the heat and stir in a handful of basil.5. Spoon the orzo onto plates, then spoon the shrimp and sauce over the orzo. Top with fresh basil. Enjoy!
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
This post was originally published on June 16, 2021
This is one of the best recipes! So much flavor and delicious in the winter months.
Hi Haley,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
Normally a big fan of your recipes but this was SO bitter and orzo is a big miss as a side. Disappointed and definitely do not recommend using wine or thyme in this sauce.
Hi Alexis,
Thanks for trying this dish and sharing your feedback, I am so sorry to hear it was not enjoyed!
Can this be made ahead and refrigerated or frozen? I love this dish and would love to make it ahead if possible.
Hi Lisa! Yes, you can make this ahead—, ust store the shrimp and sauce separately from the orzo. Refrigerate in airtight containers for up to 2–3 days, then gently reheat on the stove and toss with freshly cooked orzo. You can also freeze it, but shrimp can get a bit rubbery, so reheat slowly after thawing. For best flavor, I’d recommend refrigerating over freezing! xT
Made this tonight – really good!
Hey Laura,
Awesome!! So glad to hear this recipe turned out nicely for you, thanks for making it! Have the best weekend!
Made this tonight. Left out the bell pepper (I’m not a fan of bell pepper). I made Emeril Essence for the Cajun seasoning. Absolutely delicious! 10 out of 10. Next time, I’ll add in asparagus so it has a veggie.
Hi Karen,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
Everytime I make this the fat separate’s from the milk, i add it in gradually and temper it but no matter what i do i get the same result. From what I am researching online, it can be caused from the acidity of the peppers.
Hi Ryan,
So sorry to hear this! It sounds like you are doing everything right, so I’m not sure why that is happening for you! I hope it still tastes great! xx
I’ve made this before and love it. Do you think I can sub coconut milk in this recipe? Thank you
Hey Kasandra,
So glad to hear you have enjoyed this recipe! Yes, coconut milk will also work nicely for you. Please let me know if you have any other questions! xx
Have made the recipe with the cream sauce and it was delicious. Can a red sauce be made in lieu of the cream sauce using tomatoe sauce & paste along with parmesan cheese ?
Hey Craig,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! Sure, I don’t see why not! xxT
This was a fantastic recipe!! It was delicious without feeling too heavy. Will certainly make again.
Hi Sloane,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
This was delicious!
Thanks so much, Lana! Love to hear this!
Made this many times and love this recipe. The Cajun seasoning you use greatly affects the taste of the dish. Used many different ones and all good. I’d definitely use a larger size of shrimp in this recipe so it isn’t overpowered though.
My only struggle with this dish is that the sauce in the end sometimes has a little separation of oil from the creamy thickness of the rest of the sauce. No matter how little oil I add I still notice it. Any advice on how to minimize the separation. I keep low temp and constant stirring.
Hi Dominique,
Thanks so much for making this recipe so often, I’m so glad to hear it always turns out well for you! Can you try turning the sauce higher? That might help. Happy Sunday! xT
I live alone, so I halved the shrimp and only used 1/4 box of orzo, which I stirred into the sauce and shrimp. Divine. Thank you for this recipe, it’s a keeper.
Hi there,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
So delicious and easy! I added onion and smoked turkey sausage when I sautéed the red pepper. Went the easy route and heated up precooked frozen rice from TJ’s. Will definitely be making this again! 🙂
Hi Lisa,
Lovely!! Thank you so much for trying this recipe and your feedback, I love to hear it was enjoyed! Happy New Year!🥳🥂