In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted. Add 1 cup of diced onions and 1 cup of diced bell peppers, sautéing until they become soft and fragrant—about 3-4 minutes.

Sprinkle Cajun seasoning into the skillet, stirring for 1-2 minutes to toast the spices.

Add 1 pound of peeled and deveined shrimp to the skillet and sprinkle with additional Cajun seasoning. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.

If needed, add another splash of olive oil or butter to the skillet, then add 1 cup of orzo pasta. Stir the orzo to coat it in the flavorful juices left in the pan.

Pour in 2 ½ cups of chicken broth and bring the mixture to a simmer. Cover and cook for about 8-10 minutes, stirring occasionally until orzo becomes tender.

Return the cooked shrimp to the skillet, stirring gently to combine with the orzo and vegetables. Drizzle with 1 tablespoon of lemon juice and sprinkle with 2 tablespoons of fresh parsley or chopped green onions. Mix well.