Italian Shrimp and Farro Warm Bowl

Simmer farro in salted boiling water for 25 minutes until the grains are plump and chewy with a slight bite in the center, then drain.

Toss Tomatoes with half the olive oil, salt, and pepper on a baking sheet and roast at 400°F for 12 minutes until they burst and their juices cook until golden-brown.

Heat the remaining olive oil and butter in a skillet over high heat, add the shrimp in a single layer, and cook for 2 minutes per side until pink and curled with golden edges.

Reduce heat to medium, add sliced garlic to the shrimp pan, and stir for 30 seconds until the garlic turns fragrant but not brown.

Add the cooked farro and roasted tomatoes to the skillet, squeeze lemon juice over everything, and toss until the farro absorbs the pan juices.

In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until smooth.

Divide between warm bowls, top with torn basil and grated parmesan.