Cooking Steps

• Season shrimp with salt, pepper to taste, and chili flakes; set aside.
• Heat butter in a large shallow pan or skillet over medium high heat. Sear shrimp approx 1 ½ min on each side or until cooked then transfer the shrimp to a plate and set aside.
• Add the garlic and shallot to pan and cook, stirring often, until shallots have become translucent, about 3-4 minutes. Stir in orzo and cook until lightly browned and toasted about 1-2 minutes.
• Deglaze pan with the wine and the lemon juice and lemon zest. Simmer for a minute until liquids have reduced slightly.
• Stir in chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is just about cooked through, about 10-12 minutes. Make sure to check and gently stir periodically to ensure orzo isn’t sticking to the bottom of pan.
• Remove lid and lower heat, then stir in the cream and the Parmesan cheese and cook another few minutes until thickened.
• Stir in the shrimp and cook until warmed through. Test for seasoning and serve immediately with extra lemon wedges, parmesan cheese, and sprinkled with parsley.
• Leftovers can be stored in the fridge in a sealed container for up to two days and reheated stove top with extra liquid/broth and extra seasoning.