One-Pan Lemon-Garlic Shrimp with Orzo and Cherry Tomatoes

I absolutely love how this one-pan meal comes together with minimal fuss and maximum flavor. It’s one of those weeknight dinners that feels fancy enough for guests but is genuinely easy enough for any night of the week. The combination of bright lemon, savory garlic, sweet tomatoes, and tender shrimp tossed with orzo is simply divine. Even if you're new to cooking, you won't be intimidated by this recipe; it's designed for simplicity and delicious results.

Ingredients

• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup chicken broth
• 1/4 cup dry white wine (optional)
• 1 lemon, juiced and zested
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional, for a hint of heat)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until pink. Remove shrimp from skillet and set aside.
3. Add the orzo pasta to the same skillet and toast for 1-2 minutes, stirring constantly.
4. Add the minced garlic and cherry tomatoes to the skillet. Cook for 2-3 minutes, until garlic is fragrant and tomatoes begin to soften.
5. Pour in the chicken broth and white wine (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Stir in the lemon juice and lemon zest. Season with salt, pepper, and red pepper flakes (if using).
7. Return the cooked shrimp to the skillet.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the orzo is cooked through and the liquid has mostly been absorbed.
9. Garnish with fresh parsley before serving.