From W-H
Ingredients
1 pound orzo pasta
5 tablespoons extra virgin olive oil
Juice from a small lemon
1/2 cup fresh basil, chopped, divided
2 pounds raw shrimp, peeled and deveined
1 tablespoon plus 2 teaspoons Cajun seasoning
Kosher salt and black pepper
2 tablespoons salted butter
2 red or yellow 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 heavy creamy (or milk)
3/4 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, ¼ cup basil, lemon juice, 1 tablespoon butter and season lightly 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 and 1 tablespoon butter. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove the shrimp from the pan.
4. Add the remaining 1 tablespoon olive oil, bell peppers, garlic and thyme. Cook 2 minutes. Reduce the heat to medium and pour in the wine. Simmer over medium heat for 2-3 minutes. Then add the cream, 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 the remaining ¼ cup of basil.
5. Spoon the orzo onto plates, then spoon the shrimp and sauce over the orzo. Garnish with fresh basil, if desired.