Lemon Basil Shrimp & Sausage Orzo
- Jul 29
- 0 min read
Cooking Tips
* Heavy cream can be substituted for coconut milk.
* Freshly grated cheese melts much smoother than pre-shredded cheese.
* Avoid overcooking the shrimp—they’ll finish cooking when added back to the orzo.
* If the orzo thickens too much, stir in a splash of warm chicken broth before serving.
Notes
1
Step 1
Season the shrimp with olive oil, lemon herb butter seasoning, paprika, and salt, pepper & garlic seasoning. Toss well and set aside while preparing the remaining ingredients.
Step 2
Slice the beef sausage into diagonal pieces. Dice the onion, mince the garlic, chop the parsley and basil, grate both cheeses, and slice the lemons for garnish.
Step 3
Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and cook the beef sausage until browned. Remove and set aside.
Step 4
Using the same pot, cook the shrimp for about 1 minute per side, just until lightly seared. Remove from the pot—they will finish cooking later.
Step 5
Reduce heat to medium. Add another drizzle of olive oil if needed, then sauté the minced garlic for about 30 seconds.
Step 6
Stir in the tomato paste and cook for 1–2 minutes until it deepens in color.
Step 7
Pour in the white cooking wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has mostly reduced.
Step 8
Add the diced onion and cook until softened and fragrant.
Step 9
Stir in the dry orzo and toast for 1–2 minutes.
Step 10
Add the sun-dried tomatoes, chicken broth, coconut milk, fresh basil, parsley, and lemon juice. Stir well.
Step 11
Season with garlic powder, onion powder, Italian seasoning, lemon herb seasoning, salt, pepper & garlic seasoning, and black pepper. Stir and bring to a gentle simmer.
Step 12
Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Step 13
Return the cooked sausage and shrimp to the pot. Stir gently to combine and heat through.
Step 14
Reduce the heat to low and stir in the Parmesan and smoked Gouda until melted and creamy.
Step 15
Taste and adjust seasoning if needed. Garnish with fresh parsley, lemon wheels, and additional Parmesan before Let the orzo rest for 5 minutes before serving. Garnish with fresh parsley, lemon wheels, and additional Parmesan, then enjoy..
Instructions
1 Bag raw shrimp peeled and deveined
Protein
1 tablespoon olive oil
1 tablespoon lemon herb butter seasoning
1 teaspoon salt pepper & garlic seasoning blend
1 teaspoon paprika
Shrimp Seasoning
2 tablespoons olive oil (divided)
4-5 cloves garlic (minced)
1 small onion (diced)
2 tablespoons tomato paste
¼ cup white cooking wine
1 (8-9) jar sun-dried tomatoes chopped if desire
1½ cups dry orzo
3½–4 cups chicken broth
1 cup unsweetened coconut milk (or substitute heavy cream)
Juice of 1 fresh lemon
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
Pasta
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon lemon herb seasoning
1 teaspoon salt pepper & garlic seasoning blend
Black pepper to taste
Seasonings
1 teaspoon lemon herb seasoning
¾ cup freshly grated smoked Gouda
Cheese
Lemon wheels
Fresh parsley
Extra Parmesan
Garnish
Lemon Basil Shrimp & Sausage Orzo
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This One Pot Lemon Parmesan Shrimp & Sausage Orzo is a comforting, flavor-packed meal that’s perfect for busy weeknights or casual entertaining. Tender shrimp, smoky beef sausage, sun-dried tomatoes, fresh basil, and orzo are simmered together in a rich tomato-based sauce, then finished with freshly grated Parmesan, smoked Gouda, and a squeeze of fresh lemon juice. Every bite is creamy, savory, and bursting with fresh Italian-inspired flavors—all made in just one pot for easy cleanup.
Prep Time
20 min
Cooking Time
30 min
Rest Time
5 min
Total Time
55 min
