A super easy one pot meal that the whole family will love – even the orzo gets cooked right in the pot!

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried oregano

8 ounces orzo pasta

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes, drained

1/2 cup frozen peas

Juice of 1 lemon

1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 12-14 minutes. Serve immediately.