1poundshrimp, peeled and deveined (tail removed, optional)
Heat olive oil in a large skillet or dutch oven over medium high heat. Add in onion, garlic, salt, and cherry tomatoes. Cook, stirring frequently, until tomatoes begin to burst, about five minutes.
Add in the orzo and stir until lightly browned, about two minutes. Pour in the broth, water, lemon juice and zest, and bring to a boil then reduce to simmer. Cook according to package directions, about 10 minutes. During last 5 minutes of cooking, add in the shrimp and cook until orzo is al dente and shrimp is pink and cooked through.
Off the heat, stir in the parsley. Sprinkle on shredded parmesan.
This recipe comes together fast so be sure to have your ingredients prepped and ready to go. You can change up the flavors of this recipe by substituting feta cheese for parmesan or cooked cubed chicken for the shrimp.