Creamy Cajun Shrimp with Lemon Basil Orzo

Cook orzo according to package directions until al dente. Drain and return to the hot pot.

To the cooked orzo, add 2 tbsp olive oil, chopped basil, juice of half a lemon, and salt. Stir to combine and set aside.

In a mixing bowl, toss the shrimp with 1 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp and pan-sear for 1-2 minutes per side.

Add butter and fresh thyme to the skillet with the shrimp. Cook until the shrimp is pink and cooked through. Remove shrimp from the skillet and set aside.

In the same skillet, add the chopped bell peppers, minced garlic, and any remaining thyme. Sauté until the peppers are softened.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Stir in the milk, 2 tsp Cajun seasoning, and grated Parmesan cheese. Simmer, stirring occasionally, until the sauce thickens.

Return the cooked shrimp to the skillet and toss with the creamy sauce to coat.

Serve the creamy Cajun shrimp over the lemon basil orzo. Garnish with fresh basil leaves if desired.