Clear your workspace and gather all your ingredients. Dice your onion, mince the garlic, and ensure your shrimp are thawed and patted dry.

In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and optional red pepper flakes, cooking for another minute.

Add the orzo to the skillet and toast for 1-2 minutes while stirring. If using white wine, add it now and let it simmer for a minute.

Pour in the chicken broth, lemon zest, salt, and pepper. Bring to a boil, then reduce to low. Cover and let it simmer for 10-12 minutes until the orzo is nearly cooked.

Uncover the skillet, add the shrimp, and stir to ensure they are submerged. Cover and cook for an additional 3-5 minutes until the shrimp are pink and opaque.

Remove from heat and stir in the Parmesan cheese and heavy cream until combined.

Finish with the lemon juice and parsley, mixing well. Taste and adjust seasoning if needed.

Serve immediately, garnished with extra Parmesan and parsley as desired.