Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sprinkle with 1 teaspoon of Tony Chachere’s Original Creole Seasoning. Cook, stirring occasionally, until cooked through - 3 to 5 minutes. Remove the shrimp with a slotted spoon, leaving the oil in the pan. Set shrimp aside.

Step 2

Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent - about 5 minutes. Add more oil if necessary. Add the garlic and cook for about 30 seconds or until fragrant. Add the undrained tomatoes, broth, heavy cream, and 1 teaspoon of creole seasoning. Bring to a boil then stir in the orzo. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for about 10 minutes or until the pasta is tender to your liking. Add additional creole seasoning if desired.

Step 3

Add the shrimp back to the top of the pasta and sprinkle the cheese over the top. Turn off the heat and cover. Keep covered until shrimp has heated through and the cheese has melted. Serve immediately.