Sauté the Aromatics: Heat the olive oil in a large, deep-sided frying pan or a shallow casserole dish over a medium heat. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Toast the Orzo: Add the dry orzo directly to the pan. Stir continuously for about 2 minutes. What works best for me is to ensure every grain is coated in the oil and lightly toasted. This step gives the finished dish a lovely nutty depth.

Cook the Orzo: Pour in the hot stock and season with a good pinch of salt and pepper. Bring the mixture to a lively simmer, then reduce the heat to medium-low. Let it bubble away gently, stirring occasionally, for 10-12 minutes. The orzo will absorb most of the liquid and become tender.

Prepare the Shrimp: While the orzo is cooking, pat your shrimp (prawns) completely dry with a paper towel. This is crucial for getting a good texture and preventing them from steaming instead of searing. Season them lightly with salt and pepper.

Add the Shrimp: Once the orzo is nearly cooked (al dente, with a little liquid remaining in the pan), add the prepared shrimp. Nestle them into the orzo and cook for 2-3 minutes, stirring gently, until they are pink, opaque, and curled. Be careful not to overcook them.

Finish the Dish: Turn off the heat. Stir in the lemon zest, lemon juice, grated Parmesan, unsalted butter, and most of the fresh parsley. Stir until the butter and cheese have melted into a glossy, creamy sauce that clings to the orzo. Let it rest for a minute.

Serve Immediately: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with the remaining fresh parsley.