Begin by patting the shrimp dry with paper towels to remove excess moisture, ensuring a good sear. Season them generously with salt, black pepper, and a sprinkle of red pepper flakes for a hint of heat.

In a large skillet, heat 2 tablespoons of olive oil along with 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned shrimp in a single layer, cooking for about 1-2 minutes on each side until they turn pink and golden. Carefully transfer the cooked shrimp to a plate.

Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Once melted and sizzling, add 3 minced garlic cloves, sautéing for about 30 seconds until fragrant and lightly golden.

Stir in 1 cup of dry orzo, making sure each piece is coated in the garlic butter mixture. Toast the orzo for 1-2 minutes while stirring continuously.

Pour in 3 cups of chicken broth, bringing the mixture to a gentle simmer. Stir frequently for 8-10 minutes until the orzo is tender and most of the liquid is absorbed.

Remove the skillet from heat and stir in the juice and zest from 1 fresh lemon, along with ½ cup of grated Parmesan cheese. Mix well until the cheese melts and creates a creamy consistency.

Gently fold the seared shrimp back into the skillet, ensuring they are incorporated into the orzo. Warm everything through for about 1 minute over low heat.

Finish off your Lemon Garlic Shrimp Orzo by sprinkling chopped fresh parsley for a pop of color and flavor. Serve warm with optional lemon wedges on the side.