Garlic Shrimp and Tomatoes with Parmesan Orzo

Ingredients

• 8 oz orzo pasta

• 2 tbsp olive oil

• 1 lb large shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1 pint cherry tomatoes, halved

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

• ¼ cup dry white wine or chicken broth

• ½ cup grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• Juice of ½ lemon

Instructions

1. Cook the orzo:

   • Bring a large pot of salted water to boil.

   • Cook orzo until al dente, about 8–10 minutes. Drain and set aside.

2. Cook the shrimp:

   • In a large skillet, heat olive oil over medium-high heat.

   • Season shrimp with salt and pepper.

   • Sear shrimp 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

3. Sauté garlic & tomatoes:

   • In the same skillet, add garlic and cook 30 seconds until fragrant.

   • Add cherry tomatoes and red pepper flakes. Cook 3–4 minutes until tomatoes start to soften.

   • Deglaze pan with white wine or chicken broth, simmer 1–2 minutes.

4. Combine with orzo:

   • Return shrimp to the skillet.

   • Stir in cooked orzo and Parmesan cheese until well coated.

   • Squeeze lemon juice over the top and toss gently.

5. Serve:

   • Garnish with fresh parsley and extra Parmesan. Serve warm.