Add 3 cups of water to a large pot and bring to a boil. Then add 4 oz orzo and stir. Continue to cook for 7 minutes or until it reaches your desired tenderness. Drain and set aside.

In a skillet over medium heat, add 1 1/2 tbsp unsalted butter and 1 tbsp garlic. Sauté for 30 seconds.

Add 12 oz peeled shrimp and season with 1/2 tsp paprika, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir fry the shrimp for 4 minutes and pour in 3 fl oz white wine. Increase to high heat and cook for 1 minute. Take off the heat and transfer the shrimp to a plate. Set aside.

Over medium heat, add the remaining 1 1/2 tbsp unsalted butter to the skillet. Stir in 2 oz onion and cook for 1 minute.

Add 6 oz green zucchini and 4 oz green peas and stir fry for another 2 minutes. Add the boiled orzo and stir to combine.

Pour 1/4 cup unsalted chicken broth, 1/2 cup milk, and 4 tbsp heavy cream. Season with 1/2 tsp salt and continue to simmer for an extra 1 minute.

Return the shrimp to the skillet and sprinkle with 0.25 oz parmesan cheese and 2 tbsp chopped parsley. Serve the dish hot.