Sharing personal recipe

It’s a recipe I came up with a few years ago. Family seems to like it. It’s essentially a shrimp fettuccine hybrid with orzo pasta. Thanks to my wife, I found out what orzo pasta was a few years ago. I lived under a rock growing in VP up haha.
Orzo is under utilized in Cajun cooking if you ask me. I mean, it’s pasta in the shape of freaking rice….
Please add any recommendations/adjust if you see fit.
Hope everyone enjoys.

Servicing size for ~ 6-8 people.

Shrimp (large)- 3-4 lb (feel free to add and replace with chicken, tasso, sausage)
Onion- 1 large yellow
Bell pepper- 1 large orange and/or 1 red, and/or 1 green
Cream of shrimp- 1 can per pound of shrimp (or cream of mushroom if cream of shrimp is not available)
1 stick unsalted butter for shrimp and 1/4-1/2 stick for pasta
Seasoning- whatever you like (lemon pepper and/or Cajun seasoning; paprika on top when finished for aesthetics and smoky taste)
Orzo pasta (see package)- usually
1 1/2-2 packs
Garlic knots or bread

Shrimp throws off a lot of water.
After essentially boiling your shrimp/protein in butter + after sautéed onion/bell peppers, you’ll need to strain the liquid out (do not throw). Then add cans of cream of shrimp/mushroom to the protein + sautéed onion/peppers. Add back the previously strained liquid as desired.

On the side boil the orzo per directions and add butter if desired.

I like to serve the protein/cream mixture and the orzo in separate bowls so that people can adjust the mixture to pasta ratio as desired.

Don’t forgot garlic knot/bread.

Great for Sunday lunch/dinner for the family.