Cook the orzo in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.

Pat the shrimp dry and season with salt and pepper. In a skillet, heat butter and olive oil, then sear shrimp for 2 minutes per side until pink.

In the same skillet, add more olive oil if needed, reduce heat, and sauté minced garlic for 30 seconds until fragrant.

Pour in heavy cream and bring to a simmer, scraping the pan for flavor. Simmer for 2-3 minutes until slightly thickened.

Stir in lemon zest and juice, and half the Parmesan. Simmer until it coats the back of a spoon.

Add cooked orzo to the sauce, incorporating reserved pasta water until creamy. Add shrimp back in, heat through, and stir in remaining Parmesan and parsley.

Serve hot, garnished with more Parmesan and parsley.