Orzo Risotto with Buttery Shrimp

1/2-lb. (225 g) medium (30-40 ct.) shrimp cook

1 min. each side

3 oz. (55 g) butter melt & brown

12 oz. (340 g) orzo boil until al dente and drain, reserving

1/4 cup water stir over medium heat until creamy

1 cup (235 mL) chicken broth deglaze shrimp pan with

1/4 cup reserved orzo water

1/2 cup (50 g) grated parmesan cheese

2 Tbs. (7 g) chopped parsley

salt & pepper