• Season the Shrimp
• Pat the shrimp dry with paper towels and season lightly with salt and pepper.

  Tip: Dry-shrimp sear better and develop more flavor than steaming in the pan.

Sear the Shrimp

• Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat.
• Add the shrimp in a single layer and cook for about 1 minute per side, just until they start turning pink.
• Remove the shrimp from the pan and set aside. They will finish cooking later.

  Tip: Avoid overcooking here. Shrimp cook quickly and will become rubbery if left in the pan too long.

Cook the Garlic & Orzo

• Reduce heat to medium and add the remaining tablespoon of olive oil.
• Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
• Add the dry orzo and toast it in the pan for 1–2 minutes, stirring frequently.

  Tip: Toasting the orzo adds a subtle nutty flavor and helps keep the pasta from getting mushy.

Simmer the Orzo

• Pour in the chicken broth and add the red pepper flakes if using.
• Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

  Tip: Stir every minute or so to prevent the orzo from sticking to the bottom of the pan.

Finish the Sauce

• Reduce the heat to low. Stir in the butter, Parmesan cheese, lemon zest, and lemon juice until the sauce becomes creamy.
• If the mixture looks too thick, add a splash of broth or water to loosen it.

Return the Shrimp

• Add the shrimp back to the pan and gently toss them with the orzo. Cook for 1–2 minutes, just until the shrimp are fully cooked.

Garnish & Serve

• Sprinkle with chopped parsley and extra Parmesan. Serve with lemon wedges for an extra burst of brightness.