Begin by cooking the orzo pasta according to the package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp from skillet.

Lower heat and add the remaining olive oil. Sauté minced garlic and optional red pepper flakes for 1–2 minutes until fragrant. Avoid burning the garlic.

Pour in the dry white wine and let it simmer for 2–3 minutes until it reduces slightly.

Stir in the chicken broth, bringing it to a boil. Add the cooked orzo, mixing thoroughly.

Add Parmesan cheese, unsalted butter, lemon juice, and zest. Stir on low heat until the cheese melts and the sauce is creamy.

Return the cooked shrimp to the skillet and heat through for 1–2 minutes.

Garnish with freshly chopped parsley and serve hot.