1. Prep your veggies: slice cherry tomatoes in half lengthwise, dice onion, and mince garlic

2. Pat dry shrimp

3. In a medium bowl, add shrimp and toss with spices (paprika, garlic powder, salt, pepper, and chili flakes if using)

4. Heat a large skillet over medium heat; once hot add oil

5. Cook shrimp spread apart for 2 minutes per side (make sure to do this in batches so they don't overcrowd the pan)

6. Remove shrimp from heat and set aside

7. Add another splash of oil to the skillet and toss in onion and garlic; cook, stirring for 2 minutes

8. Add in cherry tomatoes and let everything cook for 5 minutes, or until the tomatoes start to soften and burst

9. Add uncooked orzo and water (and/or broth) and stir

10. Continue cooking, stirring often for 6 minutes until the orzo starts to absorb the liquid

11. Once orzo is cooked through, stir in goat cheese and return the shrimp

12. Give everything a good stir and serve right away

*Leftovers can be stored in the fridge in an airtight container for up to 4 days. For best results when reheating the dish, add a splash of water or broth