Once water is boiling, add orzo and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/2 cup orzo cooking water. Drain in a wire-mesh strainer. Set aside.

While orzo cooks, continue recipe.

Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.

Trim zucchini ends, halve lengthwise, and cut into 1/2” dice.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Stem and coarsely chop parsley.

Halve and peel shallot. Cut halves into 1/2" slices.

Pat shrimp dry.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer shrimp to a plate. Keep pan over medium-high heat.

Add 2 tsp. olive oil, bell peppers, zucchini, shallots, and half the garlic salt (reserve remaining for orzo) to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

Transfer vegetables to a plate. Keep pan over low heat; no need to wipe clean.

Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

Stir orzo, half the reserved orzo cooking water, remaining garlic salt, 1 tsp. lemon zest, and cheese into hot pan. Stir often until melted and combined, 30-60 seconds.

If mixture is too thick, add additional reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Stir in shrimp, half the parsley (reserve remaining for garnish), 1 Tbsp. lemon juice, and vegetables until combined.

Plate dish as pictured on front of card, garnishing with remaining parsley. Squeeze lemon wedges over to taste. Bon appétit!