Garlic Shrimp and Tomatoes with Parmesan Orzo

• cherry tomatoes↗1 lb
• olive oil↗1
• shrimp (jumbo, peeled, deveined, tails off)↗1 lb
• butter↗2 tablespoon
• garlic cloves, sliced thinly↗3
• coarse kosher salt↗1 teaspoon
• uncooked orzo8 ounce
• half and half↗0.5 cup
• grated Parmesan0.25 cup
• butter↗2 tablespoon
• coarse kosher salt↗0.5 teaspoon
• lemon juice↗

Step-by-step instructions

1. 1

   Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.

2. 2

   Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.

3. 3

   Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.

4. 4

   Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.

5. 5

   Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.

6. 6

   Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.

7. 7

   Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!