Cook the orzo according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.

Add minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes, until fragrant.

Carefully pour in the white wine, and let it simmer for about 2-3 minutes to reduce slightly.

Stir in the chicken broth and bring to a boil. Add the cooked orzo, Parmesan cheese, butter, lemon juice, and lemon zest, stirring until the butter is melted and the mixture is creamy.

Return the cooked shrimp to the skillet and gently toss to combine. Cook for another 1-2 minutes, until everything is heated through.

Garnish the dish with freshly chopped parsley before serving.