Wash and dry all produce. Halve, peel, and finely chop onions. Mince garlic.

Cook aromatics: Heat a large drizzle of oil in a large pot over medium high heat. Add onions and Italian seasoning, and toss until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper.

Add orzo, diced tomatoes, stock concentrates, and 4 cups water to pot. Bring to a boil, then reduce to a simmer. Cover and cook until orzo is al dente, 10-12 minutes.

Zest lemon: While orzo simmers, zest and halve lemon.

When orzo is al dente, stir in shrimp and peas. Cook until shrimp are opaque and cooked through and peas are bright green, about 5 minutes.

Stir in 4 TBSP butter, and season with salt and pepper. Stir in lemon zest and a squeeze of lemon, to taste. Divide orzo between plates, top with Parmesan cheese, and enjoy!