Spicy, garlicky, and buttery shrimp, pan-seared with bell peppers and served over creamy, and herby orzo pasta. This dinner is simple and mouth-wateringly delicious.
Not to mention this shrimp dinner is made in just about 30 minutes!
Ingredients:
- 3 tablespoons Beano’s Olive Oil Submarine Dressing
- 2 tablespoons thyme
- Salt and black pepper
- 1 cup dry orzo
- 1/3 cup chicken broth
- 2 cups water
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 1 pound large shrimp, peeled and deveined, tail-on or off
- 1 tablespoon cajun seasoning
- 1 uncooked Andouille sausage links
- 2 bell peppers, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
Directions:
- To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the Olive Oil Sub Dressing, 2 tablespoons thyme, and a pinch each of salt and pepper. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the broth to the skillet and de-glaze the pan. Add 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.
- While the orzo is cooking make the shrimp. In a medium bowl, toss together the shrimp, cajun seasoning, and a large pinch of pepper.
- Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.
- Return the skillet to high heat and add 1 tablespoon of the Olive Oil Sub Dressing. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add butter, the garlic, and 1 tablespoon thyme, toss to coat, and cook until the garlic is fragrant and caramelized. Remove from the heat and stir in the reserved sausage and peppers.
- To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!
