1-First Step: Mise en place and quick prep (5 to 10 minutes) Gather all ingredients and do your prep before you heat the pan. Peel and devein the shrimp if needed, finely chop the onion, mince the garlic, and zest and juice the lemon. Measure the orzo and broth so everything is at hand. Pat the shrimp dry with paper towels; that helps them sear instead of steam.

2-Second Step: Sauté aromatics and toast the orzo Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and the fat is hot, add the finely chopped onion and cook 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Now add the 1 cup uncooked orzo. Stir constantly for about 1 minute until the orzo is lightly golden. Toasting the orzo gives the dish a nuttier depth and helps the grains hold their shape through the cooking process.

3-Third Step: Add liquid and simmer the orzo Pour in 2½ cups low-sodium or vegetable broth and season with ½ teaspoon salt (or to taste) and ¼ teaspoon freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and cook for 8 minutes, stirring occasionally so the orzo does not stick to the bottom.

4-Fourth Step: Cook the shrimp After the 8 minutes, stir in 1 pound large shrimp and 1 teaspoon Italian seasoning. Cover again and cook 3 to 4 minutes, until the shrimp turn pink and opaque and the orzo is tender. Large shrimp cook quickly; adding them near the end preserves their texture.

5-Fifth Step: Finish with lemon, cheese, and greens Once the shrimp are cooked, remove the lid and stir in the zest of 1 lemon, the juice of 1 lemon (about 3 tablespoons), and ½ cup grated Parmesan cheese. Add 2 cups baby spinach and stir until the spinach wilts and the mixture becomes creamy. The Parmesan melts into the broth and orzo to form a silky finish.

6-Final Step: Garnish and serve Sprinkle 2 tablespoons fresh parsley, chopped, over the top and offer an optional extra squeeze of lemon at the table. Serve warm straight from the skillet or portion onto plates for a quick family meal.