There are some dinners that feel surprisingly fancy considering how little effort they require. This Creamy Summer Shrimp & Corn Orzo is one of them.
It’s the kind of meal that looks like you spent the afternoon tending a pot on the stove, but in reality, it comes together in one pan while your kids are asking what’s for dinner every five minutes and someone is looking for a missing shoe.
The secret is letting a few good ingredients do the heavy lifting.
Sweet roasted corn. Tender shrimp. Creamy Boursin cheese. Fresh tomatoes and basil scattered over the top at the very end. Together, they create a dinner that feels like peak summer comfort food.
What I love most about this recipe is that it strikes the perfect balance between cozy and fresh. The orzo becomes rich and creamy as it cooks in the stock, but the tomatoes and basil keep everything from feeling too heavy. Every bite tastes like summer, even though it’s comfort food at heart.
And if you’re feeding a family? This is one of those rare meals that feels grown-up enough for the adults while still being approachable for kids.
Why You’ll Love This Recipe
- Made in one pan
- Ready in about 30 minutes
- Family-friendly
- Creamy without requiring a complicated sauce
- Packed with flavor from simple ingredients
- Perfect for using fresh summer tomatoes and basil
Ingredient Notes
This recipe relies on a handful of simple ingredients working together.
Roasted corn adds sweetness and a little smokiness that pairs beautifully with the shrimp.
Boursin cheese melts directly into the hot orzo, creating a creamy, herb-filled sauce without much effort.
Fresh tomatoes and basil bring brightness and freshness that balance the richness of the dish.
Beef tallow adds incredible flavor to the base, but you can substitute butter if needed.
Creamy Summer Shrimp & Corn Orzo
Serves: 4–6
Ingredients
- 1 tablespoon Kettle & Fire Beef Tallow
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- 1 cup dry orzo
- 1 cup roasted corn
- 2½ cups stock
- 1 package Garlic & Fine Herbs Boursin Cheese
- ¼ cup heavy cream
- 1 pound shrimp, peeled and deveined
- Fresh tomatoes, diced
- Fresh basil, sliced
Instructions
- Heat the beef tallow in a large skillet or Dutch oven over medium heat.
- Add the onion and cook until softened, about 4 to 5 minutes.
- Stir in the garlic, paprika, and salt. Cook for 30 seconds, until fragrant.
- Add the orzo and roasted corn. Stir for 1 minute to lightly toast the orzo.
- Pour in the stock and bring to a gentle simmer.
- Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Reduce the heat to low and stir in the Boursin cheese and cream until smooth and creamy.
- Nestle the shrimp into the hot orzo mixture in an even layer.
- Cover and cook for 3 to 4 minutes, or until the shrimp are pink, opaque, and cooked through.
- Remove the lid and gently stir to combine.
- Top with fresh tomatoes and basil just before serving.
What to Serve With Creamy Summer Shrimp & Corn Orzo
This dish is hearty enough to stand on its own, but a simple green salad and some crusty bread make it feel like a complete summer meal. If you’re entertaining friends on the patio or gathering family around the table after a busy day, this is exactly the kind of meal that feels special without creating extra work.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
As the orzo sits, it will absorb some of the sauce. When reheating, simply add a splash of stock or cream and stir until creamy again.
The flavors become even better the next day, making this a great option for lunch leftovers.
Whether you’re using up summer tomatoes from the garden or simply looking for a comforting weeknight dinner, this Creamy Summer Shrimp & Corn Orzo delivers big flavor with very little fuss—the kind of recipe you’ll find yourself making again and again.
