Sauté Aromatics: Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic. This step builds the flavorful foundation of the dish. Sautéing the onion until translucent and the garlic until fragrant releases their aromas and mellows their raw bite.

Add Orzo and Wine (Optional): Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly. Toasting the orzo lightly enhances its nutty flavor and helps it absorb the broth more effectively. If using white wine, pour it into the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. Allow the wine to reduce slightly before moving to the next step.

Pour in Broth and Simmer: Pour in chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is almost cooked through and most of the liquid is absorbed. Simmering covered allows the orzo to cook evenly and absorb the flavorful broth. Check the orzo for doneness – it should be al dente, meaning slightly firm to the bite.

Add Shrimp and Cook: Uncover the skillet and gently stir in the shrimp. Nestle the shrimp amongst the orzo, ensuring they are mostly submerged in the remaining liquid. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through. Shrimp cook quickly, so be careful not to overcook them, or they will become rubbery. They are done when they turn pink and opaque.

Stir in Parmesan and Cream: Remove the skillet from the heat. Stir in grated Parmesan cheese and heavy cream until the cheese is melted and the sauce is creamy and smooth. The residual heat from the orzo and skillet will melt the Parmesan beautifully, creating a rich and luscious sauce. The heavy cream adds a final touch of velvety texture.

Finish with Lemon Juice and Parsley: Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Lemon juice brightens the dish and balances the richness of the Parmesan and cream. Fresh parsley adds a final burst of freshness and visual appeal.

Serve Immediately: Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired. This dish is best enjoyed immediately while it is warm and creamy.