In a Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the medium shrimp and minced garlic, then season with kosher salt and black pepper. Cook for 2-3 minutes until the shrimp turn pink. Remove from pot and keep warm.

Melt another 2 tablespoons of butter in the same pot over medium heat. Add minced garlic and diced shallots, sauté for 3 minutes until tender.

Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute until lightly browned.

Pour in 1 cup of dry white wine and 2 cups of chicken stock, scrape any browned bits. Stir in orzo pasta and season with salt and pepper. Bring to boil then simmer for 6 minutes till orzo is al dente.

Adjust sauce consistency by adding more chicken stock or water if too thick. Stir to coat the orzo evenly.

Stir in ½ cup of Parmesan, ¼ cup of heavy cream, lemon juice, lemon zest, parsley, and dill. Return shrimp to pot and mix gently.

Serve immediately in bowls, garnishing with fresh herbs if desired.