Cook the orzo: Bring a pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, then drain and set aside.

Sauté garlic: In a large skillet, heat the extra virgin olive oil over medium heat. Add finely chopped garlic and cook until fragrant, about 1-2 minutes, stirring occasionally.

Add bell peppers: Toss in the chopped bell peppers and sauté until they are tender, about 4-5 minutes.

Cook the shrimp: Stir in the raw shrimp along with the cajun seasoning, kosher salt, and black pepper; cook until the shrimp turn pink, approximately 4-6 minutes.

Simmer with flavors: Add fresh thyme, white wine, and lemon juice to the skillet. Let it simmer for a few minutes until the alcohol evaporates and the sauce reduces slightly.

Make it creamy: Reduce the heat and stir in the milk or heavy cream along with the grated parmesan cheese. Heat until everything is warmed through and creamy, about 2-3 minutes.

Combine everything: Gently fold in the cooked orzo with the shrimp mixture, making sure every piece of orzo is coated.

Finish with freshness: Adjust seasoning as necessary and add the salted butter, stirring until melted. Fold in the fresh basil.