Pat shrimp dry and season with salt, pepper, paprika, and oregano.

Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add the orzo to the skillet and toast lightly for 1 minute, stirring constantly.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is tender.

Push orzo to one side of the pan and add butter to the empty space. Add shrimp and cook for 2–3 minutes per side until pink and opaque.

Stir in lemon zest, lemon juice, and heavy cream (if using). Add Parmesan cheese and stir until creamy.

Taste and add more salt, pepper, or lemon juice as needed.

Sprinkle with fresh parsley and serve with lemon wedges.