Gulf Shrimp Orzo

• 3 tablespoons olive oil, divided
• 1 medium-size yellow onion, chopped
• 1 pint grape tomatoes, halved
• 3 garlic cloves, minced
• 2 teaspoons chopped fresh oregano
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 1/4 cups chicken broth
• 12 ounces uncooked orzo pasta
• 1 pound large raw Gulf shrimp, peeled and deveined
• 1/2 cup panko (Japanese-style breadcrumbs)
• 1 ounce Parmesan cheese, grated (1/4 cup)
• 2 tablespoons salted butter, melted
• 2 teaspoons lemon zest
• Torn fresh flat-leaf parsley
• Lemon wedges

1. Preheat oven to 400u0b0F with oven rack 5 to 6 inches from heat source. Heat 2 tablespoons of the oil in a large ovenproof skillet (with a lid) over medium-high. Add onion, and cook until translucent, about 5 minutes. Add tomatoes, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tomatoes are softened, about 2 minutes. Stir in broth and orzo; bring to a boil, stirring occasionally. Cover and bake until orzo is tender and liquid is mostly absorbed, about 15 minutes. Remove from oven; increase temperature to broil.
2. Toss shrimp with remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; arrange shrimp on orzo. Combine panko, Parmesan, butter, and lemon zest; sprinkle over shrimp and orzo. Return to oven; broil, uncovered, until shrimp are opaque, 4 minutes. Garnish with parsley and lemon wedges.

olive oil, yellow onion, grape tomatoes, garlic, fresh oregano, kosher salt, black pepper, chicken broth, orzo pasta, shrimp, breadcrumbs, parmesan cheese, butter, lemon zest, parsley, lemon wedges

Taken from www.myrecipes.com/recipe/gulf-shrimp-orzo (may not work)