One Pan Creamed Corn Orzo with Shrimp

Craving a creamy shrimp dinner with a little Cajun warmth? One Pan Creamed Corn Orzo with Shrimp brings tender shrimp and sweet corn together with orzo in a savory, creamy skillet.

Onion, poblano pepper, garlic, fresh thyme, and lemon give the sauce plenty of flavor. Coconut milk and vegetable broth cook with the orzo until the pasta is tender and the skillet looks creamy.

The shrimp sear first, then return to the pan at the end so they stay tender. For another shrimp and pasta dinner, try Creamy Lemon Shrimp Pasta.

Prep takes 15 mins, and the dish cooks in about 25 mins, for 40 mins total. If you enjoy a hearty chicken and orzo skillet too, Greek Chicken Orzo (One Pot!) is another dinner to save.

Serve it hot straight from the skillet, with a crisp green salad or roasted vegetables on the side. It’s a simple weeknight meal, but the bright corn, herbs, and lemon also make it nice for a relaxed dinner with company.

Why You’ll Love This One Pan Creamed Corn Orzo with Shrimp

• One skillet: The shrimp, aromatics, corn, and orzo all cook in the same pan.
• Creamy texture: Coconut milk and broth make a smooth sauce without needing heavy cream.
• Sweet and savory: Corn balances the seasoned shrimp, poblano, garlic, and lemon.
• Quick dinner: The orzo cooks in the skillet, so there’s no separate pot of pasta to manage.
• Easy to adjust: Use fresh or frozen corn and choose a Cajun or Creole seasoning you enjoy.

Ingredients You’ll Need

These ingredients make four servings of creamy orzo with Cajun seasoned shrimp.

• Raw shrimp: 1 lb, peeled and deveined so it’s ready to cook.
• Cajun or Creole seasoning: 1 tablespoon to season the shrimp; check the salt level on the label.
• Extra virgin olive oil: 3 tablespoons, divided between the shrimp and skillet.
• Butter: 2 tablespoons for richness in the corn and aromatics.
• Yellow or sweet onion: 1 small, diced, for a mellow savory base.
• Poblano pepper: 1, seeds and ribs removed, then finely chopped for mild pepper flavor.
• Fresh corn kernels: 2½ cups, about 3 ears, for sweet bites throughout the skillet.
• Garlic: 3 to 4 cloves, minced, for a fragrant base.
• Dry orzo: 1¼ cups (8 oz) to soak up the broth and coconut milk.
• Vegetable broth: 3 cups to cook the orzo; chicken broth also works.
• Coconut milk: 1 cup, regular or lite, for the creamy sauce.
• Kosher salt: ½ teaspoon, with more only if needed after tasting.
• Black pepper: ¼ teaspoon for gentle seasoning.
• Fresh thyme leaves: 1 tablespoon for an earthy, herbal note.
• Fresh lemon juice: 2 tablespoons, from about 1 lemon, to brighten the finished dish.
• Fresh basil: Optional, for serving.

Step by Step Instructions

1. Season and cook the shrimp: Toss the shrimp with 1 tablespoon olive oil and the Cajun or Creole seasoning. Heat 1 tablespoon olive oil in a large, high sided skillet over medium high heat, then cook the shrimp for 3 to 5 mins, turning once, until cooked through. Transfer them to a plate and cover to keep warm.
2. Soften the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the butter, followed by the onion and poblano. Cook for 3 to 4 mins, stirring often, until softened. Add the corn and garlic and cook for 3 mins more.
3. Toast the orzo: Stir the orzo into the skillet until coated with the oil and butter. Cook for 2 mins, stirring so the pasta toasts lightly without sticking.
4. Simmer until tender: Pour in the broth and coconut milk, then add the salt and black pepper. Bring to a boil, reduce the heat, and simmer uncovered for about 15 mins, stirring occasionally, until the orzo is tender.
5. Finish the skillet: Stir in the thyme and 1 tablespoon lemon juice. Return the shrimp to the pan and squeeze the remaining lemon juice over the top. Garnish with fresh basil, if using, and serve hot.

Recipe Tips

• Stir as it simmers: I stir the orzo a few times while it cooks because the small pasta can settle against the bottom of the skillet.
• Check the seasoning: Cajun and Creole blends vary in saltiness, so taste the broth before adding extra salt.
• Keep the simmer gentle: A steady, gentle simmer helps the orzo cook without scorching the creamy liquid.
• Avoid overcooking shrimp: Cook them just until opaque, then move them off the heat while the orzo finishes.

Variations and Customization Ideas

• Swap the protein: Use chicken instead of shrimp, adjusting the cooking so it is fully cooked before serving.
• Use frozen corn: Frozen kernels work when fresh corn isn’t in season; thaw and drain them before adding.
• Choose lite coconut milk: It makes a lighter sauce while keeping the skillet creamy.
• Change the broth: Chicken broth or bone broth can replace the vegetable broth.
• Adjust the seasoning: Use your preferred Cajun or Creole blend, and add salt only after tasting.

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Serving Suggestions

• Green salad: A crisp salad with a simple vinaigrette balances the creamy skillet.
• Roasted vegetables: Serve with asparagus, zucchini, or broccoli for an easy side.
• Crusty bread: Warm bread is handy for scooping up the corn and creamy sauce.
• Fresh pasta salad: For another orzo idea on a different meal, try Fresh Asparagus Orzo Salad (20 Mins).
• Extra lemon: Put lemon wedges on the table for anyone who wants a brighter finish.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. Put them away within 2 hours of cooking.

Freeze leftovers in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Warm individual portions in the microwave, stirring every 30 seconds so they heat evenly. Add a splash of broth if the orzo has thickened, and reheat until hot throughout.

Recipe FAQ’s

Can I use frozen corn instead of fresh corn?

Yes. Frozen corn works well when fresh corn isn’t available. Thaw and drain it before adding it to the skillet.

Can I use chicken instead of shrimp?

Yes. Chicken can replace the shrimp. Cook it through before setting it aside, then return it to the skillet at the end to warm with the orzo.

How do I keep the orzo from sticking?

Stir the orzo occasionally as it simmers and keep the heat low once the liquid boils. This helps it cook evenly and keeps it from catching on the skillet bottom.

One Pan Creamed Corn Orzo with Shrimp makes a creamy, satisfying dinner from shrimp, sweet corn, herbs, lemon, and orzo in one skillet.

For another cozy pasta dinner, try Creamy Tomato Tortelloni with Spinach. Serve this orzo with your favorite crisp side, and adjust the herbs or seasoning to suit your table.

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