Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 pint of cherry tomatoes and cook for about 5 minutes until they blister.

Create a space in the center and add 2 pounds of shrimp, salt, 4 minced garlic cloves, and 2 tablespoons of butter.

Cover and cook until shrimp turns pink and opaque, about 4-6 minutes.

Bring a pot of salted water to boil and add 1 cup of orzo, cooking according to package instructions.

Once cooked, drain orzo and return to the pot; stir in butter, grated Parmesan, half-and-half, and juice of half a lemon.

Spoon creamy orzo on each plate and top with shrimp and tomatoes.

Drizzle any remaining buttery sauce from the skillet on top.