Step 1: Cook the Orzo : In a medium saucepan, heat olive oil or butter over medium heat. Add orzo and lightly toast for 1–2 minutes, stirring until golden. Pour in the broth and bring to a boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and the liquid is mostly absorbed. Season with salt and set aside.

Step 2: Prepare the Shrimp : Pat the shrimp dry and season with salt, pepper, and red pepper flakes (if using). In a large skillet, heat olive oil and butter over medium-high heat. Add minced garlic and sauté for 30 seconds, just until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side, until they turn pink and opaque. Add lemon juice and zest, stirring to coat shrimp evenly. Remove from heat once the shrimp are cooked — don’t overcook!

Step 3: Combine and Finish : Add the cooked orzo to the skillet with shrimp. Toss gently so the pasta absorbs the garlic-lemon butter sauce. Stir in chopped parsley and grated Parmesan (if using). Taste and adjust seasoning with salt, pepper, or extra lemon juice.

Step 4: Serve : Serve immediately in shallow bowls or plates. Garnish with extra parsley, lemon wedges, or a sprinkle of Parmesan for an elegant finish.