Sauté the Aromatics: In a large, wide-based pan or skillet with a lid, heat the olive oil and 1 tablespoon of butter over a medium heat. Once the butter is foaming, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, stirring constantly to prevent the garlic from browning.

Toast the Orzo: Add the dry orzo to the pan. Stir well to coat it in the garlic-infused oil and butter. Let it toast for 1-2 minutes, stirring often, until it smells nutty and some of the grains turn a pale golden colour. This step is crucial for developing a deeper flavour.

Deglaze and Add Stock: If using white wine, pour it in and let it bubble away for about 30 seconds, scraping up any bits stuck to the bottom of the pan. Pour in the hot stock, season with a pinch of salt and a good grind of black pepper, and stir everything together.

Simmer the Orzo: Bring the liquid to a lively simmer, then reduce the heat to medium-low, cover the pan, and let the orzo cook for 10-12 minutes. I find that giving it a good stir every 3-4 minutes is the best way to prevent it from sticking and helps release the starches for a creamier result. The orzo is done when it’s al dente and has absorbed most of the liquid.

Cook the Prawns: Uncover the pan. Add the raw prawns, lemon zest, and lemon juice. Stir them into the orzo and cook for another 3-4 minutes, or just until the prawns have turned pink and opaque. Be careful not to overcook them, as they can become tough. They cook very quickly in the hot pasta.

Finish the Dish: Remove the pan from the heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, and most of the chopped fresh parsley. The residual heat will melt the butter and cheese, creating a glossy, luscious sauce.

Serve Immediately: Check the seasoning and add more salt and pepper if needed. Serve the lemon garlic shrimp orzo straight away, garnished with the remaining parsley and an extra grating of Parmesan if you like.