Shrimp and Orzo with Lemon, Spinach and Crumbled Feta

Wash and dry the cherry tomatoes and lemon.

For this step: cherry tomatoes, lemon

Peel and dice the onion.

For this step: yellow onion

Heat the oil in a deep, wide skillet over medium heat.

For this step: olive oil

Once the oil shimmers, add the onion and cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

While the onion cooks, peel and mince the garlic and halve the cherry tomatoes.

For this step: garlic

Stir the garlic and tomatoes into the onion and cook, stirring, until the tomatoes start to collapse and release their juices, 3 to 4 minutes.

Stir in the orzo and broth and bring to a simmer. Cook uncovered over medium-low heat, stirring regularly, until the orzo is partly tender but still firm in the center, 7 to 9 minutes. Add water as needed to keep it loose and stop it sticking.

For this step: orzo, vegetable broth, water

Meanwhile, peel and devein the shrimp if they aren't already, pull off any tails, pat them dry and season them with the salt and pepper.

For this step: raw shrimp, salt, ground black pepper

Roughly chop the spinach. Finely grate the lemon zest, then halve the lemon and squeeze out the juice. Crumble the feta.

For this step: baby spinach, feta cheese

Fold the shrimp into the simmering orzo. Cover and cook over low heat until the shrimp are pearly and opaque throughout and the orzo is tender, 3 to 5 minutes, adding a splash of water if the pan gets dry. Fold in the spinach for the final minute, until wilted.

For this step: water

Take the skillet off the heat and fold in the lemon zest, lemon juice and feta. Spoon the orzo and shrimp into shallow bowls while the sauce is still loose.