- 1 1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
- 3 Tablespoons Olive Oil; more as needed
- 1 Tablespoons Cajun spice mix
- 1 cup chopped sweet onion
- 1/2 cup dry white wine
- 1 28-oz. can diced tomatoes, preferably San Marzano
- 2 Tablespoons finely chopped garlic
- 12 oz. orzo
- 1/4 cup heavy cream
- 3 Tablespoons sliced scallions (white and light-green parts) Hot sauce, for serving
- Add this quick and tasty recipe to your stable of go-to weeknight meals.
- Toss the shrimp with 1 Tablespoon of the olive oil in a medium bowl and the Cajun spice mix, making sure that the shrimp is evenly coated.
- Heat 1 Tablespoon of the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Add half of the shrimp and cook until they start to turn bright pink, about 1 minute.
- Turn and cook on the other side for another 30 seconds, or until just cooked through.
- Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more oil if necessary.
- Transfer the second batch of shrimp to the plate and reserve.
- Add the remaining 1 Tablespoon oil to the skillet over medium heat.
- Add the onions and cook, stirring often, until they begin to brown, about 5 minutes.
- Add the wine and cook until the pan is dry, about 5 minutes.
- Add the tomatoes and garlic, and cook, stirring occasionally, for 10 more minutes.
- Add the shrimp and the cream to the sauce and heat through, being careful not to allow the sauce to boil.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the orzo according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water.
- Toss the shrimp sauce with the orzo and transfer to a large shallow bowl.
- Add a little of the cooking water to loosen, if necessary.
- Top with the scallions and serve with hot sauce.