In a large skillet, melt 2 tablespoons of butter over medium heat until bubbly. Add 3 cloves of freshly minced garlic and 1 teaspoon of fresh thyme, stirring continuously for about 1 minute until fragrant.

Next, toss in 2 cups of halved cherry tomatoes, seasoning them with a pinch of salt. Cook for about 5 minutes, stirring occasionally until the tomatoes begin to blister and burst.

Create a small clearing in the center of the skillet by pushing the tomatoes to the side. Add 1 pound of shrimp, cooking for 2-3 minutes until they turn pink and opaque.

While the shrimp are cooking, bring a separate pot of salted water to a boil. Add 1 cup of orzo and cook according to the package instructions, usually around 8-10 minutes for al dente.

In the pot with the orzo, pour in 1 cup of half and half and add 1 cup of freshly grated Parmesan cheese. Stir well over low heat until the cheese melts and the mixture becomes creamy.

Plate generous portions of the creamy Parmesan orzo, then top each serving with the shrimp and tomato mixture. Garnish with additional fresh thyme if desired.