Creamy One Pot Orzo

Add defrosted, cooked shrimp to a bowl and add 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Stir and set aside.
To a large high-sided skillet add 2 tbsp olive oil and set to medium heat. Add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
Keep the pan on medium heat and add the onion. Cook for about 5 minutes to soften and then add the minced garlic. Cook for another 1-2 minutes and then stir in lemon juice and lemon zest.
Add half of the halved tomatoes, vegetable stock paste and orzo. Stir to combine and then pour in 2 cups water. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the orzo cooks, removing the lid to stir once or twice so it doesn't stick.
Cook until the orzo is al dente, about 8-9 minutes and then add shrimp back in for 1-2 more minutes just to warm. If you find the orzo isn't quite done and there isn't alot of liquid left, add another half cup of water and cook for a few more minutes.
Remove the orzo from the heat and serve topped with a dollop of yogurt, the rest of the fresh tomatoes and mixture of fresh herbs.