One-pan shrimp and orzo with tomatoes

Sweat the onion in oil two or three minutes until softening and slightly translucent.

Add a splash of oil, a little garlic and red pepper flakes and mix, standing back from the fumes.

Add the orzo and toast lightly for a minute.

Add a can of diced tomatoes and the chicken broth.

Bring to a boil, turn down to a simmer and cook uncovered ten minutes, stirring gently every couple of minutes.

Add the shrimp, submerged below the surface, and cook no more than three or four minutes until pink.

Season with salt and pepper, add lemon juice and chopped parsley.