One-Pot Baked Tomato Orzo with Shrimp and Feta

Preheat the oven set to Bake Mode to 350 degrees F (180 degrees C). Pat the Jumbo Shrimp (8 oz) dry and add to a medium bowl. Add 2 Tbsp of Lemon Juice (1 1/2), Olive Oil (1 Tbsp), half of the Garlic (2 cloves), Dried Oregano (1/2 tsp), Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp). Toss until fully combined, then set aside.

In a medium cast-iron or other oven-safe skillet over medium-high heat, add the remaining Olive Oil (2 Tbsp). Add the Cherry Tomatoes (2 1/4 cups) and Salt (1/4 tsp) and cook until the tomatoes have partially broken down, 8-10 minutes.

Add 1 Tbsp of Lemon Juice (1/2), the remaining Garlic (2 cloves), Dried Oregano (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Cook for 1-2 minutes until everything becomes fragrant.

Add the Orzo Pasta (1 cup) and stir until it has absorbed most of the liquid in the pan and begins to stick to the bottom, 2-3 minutes.

Add the Low-Sodium Vegetable Broth (1 3/4 cups). Stir to pull up anything stuck to the bottom of the pan, then bring to a boil.

Remove from heat and nestle the marinated shrimp on top of the orzo.

Bake on the middle rack for 15-20 minutes until the shrimp is cooked through and the liquid has been mostly absorbed by the orzo (a little bit of liquid left on top is alright).

Remove from the oven and let rest for 5 minutes to allow the rest of the liquid to be absorbed.

Serve warm, topped with Crumbled Feta Cheese (3/4 cup), Fresh Parsley (1/2 cup), and Lemon Wedges (1). on the side.