Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly. If using white grape juice, pour it into the skillet now and let it simmer briefly while scraping any browned bits from the bottom of the pan.

Pour in chicken broth along with lemon zest, salt, and pepper. Bring everything to a boil before reducing heat to low—cover and simmer for about 10–12 minutes until most liquid is absorbed and the orzo is nearly cooked through.

Uncover your skillet and gently stir in shrimp, making sure they are nestled among the orzo. Cover again—cook for another 3–5 minutes until shrimp turn pink and opaque.

Remove from heat; stir in grated Parmesan cheese along with heavy cream until melted into a creamy sauce.

Add fresh lemon juice along with chopped parsley—taste your creation here! Adjust seasoning with salt and pepper as needed.

Serve hot garnished with extra Parmesan cheese and fresh parsley if desired.