Set a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, toss in the shrimp seasoned with salt and pepper. Cook for about 2 minutes per side until they turn pink and opaque. Remove them from the pan and set aside.

In the same pan, melt 2 tablespoons of butter. Add the finely diced shallots and cook until translucent. Now, add the minced garlic. Let the garlic cook for just one minute so it doesn’t burn.

Add the dry orzo directly into the pan with the butter and garlic. Stir it for about two minutes. Toasting the pasta like this adds a deep, nutty flavor.

Pour in the chicken broth and a splash of white wine if you are feeling fancy. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 8 to 10 minutes. The orzo will absorb the liquid, becoming tender and creamy. Stir occasionally to prevent sticking.

Remove the lid and stir in the lemon zest and lemon juice. If the mixture looks too thick, add a small splash more of broth.

Add the cooked shrimp back into the skillet. Stir in the fresh parsley and a generous handful of parmesan. The result is a creamy lemon shrimp orzo that looks as good as it tastes.