Bacon Shrimp Orzo

In a Dutch oven, or heavy-bottomed medium saucepan, cook bacon over medium heat until crispy. Transfer bacon to a paper towel–lined plate and reserve fat in the pan. Add onion to pan and cook until translucent and beginning to soften. Stir in garlic and cook until fragrant, about 30 seconds. Add orzo and toast for 2 minutes, stirring frequently to coat the orzo. Add wine and cook until almost absorbed, then slowly stir in chicken stock. Bring to a simmer, lower the heat, and cover. Cook for 5 minutes. Add shrimp and cook until pink and cooked through, 4 to 5 minutes. The liquid should be mostly absorbed and the orzo tender. Remove from heat; stir in bacon, Parmesan, basil, lemon zest, heavy cream, and lemon juice. Season with salt and pepper and serve.