In a 3.5-quart skillet or Dutch oven, combine dried orzo, diced fire-roasted tomatoes (with juices), olive oil, Cajun spice blend, kosher salt, and black pepper. Add 4 cups of water and stir well.

Set over high heat and bring to a boil, stirring occasionally to prevent sticking.

Once boiling, reduce heat to medium and cook orzo for 8 minutes, stirring often until tender but al dente.

Stir in shrimp and cook for an additional 2 minutes until shrimp is opaque and cooked through.

Remove from heat and sprinkle with freshly chopped oregano. Serve immediately and enjoy!