– shrimp – Tony Chachere's Original Creole Seasoning – bell pepper – yellow onion – garlic – petite diced tomatoes – chicken or seafood broth – heavy cream – traditional orzo pasta – shredded mozzarella cheese
In a large skillet, heat olive oil over medium-high heat. Add shrimp, sprinkle with 1 teaspoon of Tony Chachere’s Original Creole Seasoning, and cook for 3 to 5 minutes until cooked through.
Remove shrimp and set aside. In the same skillet, cook bell pepper and onion until onion is translucent. Add garlic and cook briefly. Stir in undrained tomatoes, broth, heavy cream, and 1 teaspoon of creole seasoning. Bring to a boil, then add orzo and simmer covered for about 10 minutes until pasta is tender.