Preparation:

Step 1:
Cook the orzo according to the package instructions. Boil a pot of salted water, add the orzo, and cook until al dente, about 7-9 minutes. Drain the orzo and set it aside while you prepare the rest of the dish.

Step 2:
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent and soft. Add the minced garlic and continue cooking for another minute, stirring constantly to avoid burning the garlic.

Step 3:
Once the onion and garlic are fragrant, add the peeled and deveined shrimp to the skillet. Cook the shrimp for about 3-4 minutes, flipping halfway through, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery if cooked too long.

Step 4:
Stir in the halved cherry tomatoes and cook for an additional 2 minutes. The tomatoes should soften slightly, releasing their juices into the skillet, which will help build the base of your sauce.

Step 5:
Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to come to a gentle simmer. Once simmering, reduce the heat to low and stir in the cooked orzo pasta, Parmesan cheese, and fresh lemon juice. Let the dish cook for another 2-3 minutes, giving the sauce time to thicken slightly and coat the orzo and shrimp evenly.

Step 6:
Taste and adjust seasoning with salt and pepper. Garnish the dish with freshly chopped parsley before serving.