Pat shrimp dry and season lightly with salt and pepper. Zest and juice the lemon, mince the garlic, and chop parsley. Measure out orzo and broth.

In a large skillet over medium heat, add 1 tablespoon olive oil and the orzo. Stir frequently until edges turn golden — about 3 minutes.

Add 2 cups broth and a pinch of salt, bring to a simmer, cover, and cook until orzo is al dente (stir occasionally). If liquid evaporates too quickly, add splashes of water.

While orzo simmers, heat remaining olive oil and 1 tablespoon butter in another skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, reduce heat to medium, add garlic, cook 30–45 seconds until fragrant (don’t brown), add white wine or 1/4 cup broth, and simmer 1 minute. Stir in lemon juice, remaining butter, and red pepper flakes.

Toss shrimp and sauce with cooked orzo, add lemon zest and parsley, adjust seasoning, and serve with grated cheese if using.