This perfect late-summer seafood supper comes together in under an hour. You'll want to sprinkle the cheesy, buttery, lemony breadcrumbs on just about everything—and we don't blame you.
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
How to Make It
Preheat oven to 400°F 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.
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.