Creamy Lemon Garlic Shrimp Orzo

Season the shrimp. Pat shrimp dry. Toss with 1 tsp kosher salt, pepper, and paprika (if using).

Sear the shrimp. Heat a large deep skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add shrimp in a single layer. Cook until just opaque with crisp edges, about 1 to 2 minutes per side for 16/20 to 21/25 shrimp (reduce time for smaller shrimp, add a bit for jumbo). Transfer to a plate.

Build the base. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter. Add onion and cook 3 to 4 minutes until softened. Stir in garlic and red pepper flakes and cook 30 seconds, just until fragrant.

Toast the orzo. Add orzo and stir for 1 minute so it gets lightly toasted and coated in the garlicky fat.

Simmer. Pour in wine (if using) and scrape up any browned bits. Let it simmer 30 seconds. Add broth and bring to a gentle simmer. Cook 8 to 12 minutes, stirring often, until the orzo is al dente and the mixture is creamy. Cue to look for: most of the liquid should be absorbed, but it should still look saucy and glossy, not dry. Pan width and orzo brands vary, so if it starts reducing too fast or sticking, lower the heat and add a splash more broth or water.

Make it glossy. Turn heat to low. Stir in remaining 1 tbsp butter and Parmesan until melted and silky. Taste before adding extra salt, since broth and Parmesan can be salty.

Add greens and citrus. Stir in spinach until just wilted. Add lemon zest. Squeeze in 2 to 3 tbsp lemon juice (start with 2 tbsp, then taste). Lemon hits differently once the cheese is in, so adjust acidity at the very end for the brightest flavor.

Finish with shrimp. Add shrimp (and any juices on the plate) back to the pan. Cook 30 to 60 seconds, just to warm through. Top with parsley and extra Parmesan.