Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and season with salt and black pepper.
Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil.
Add the minced garlic and crushed red pepper flakes, sauté for about 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat it in the oil and garlic mixture.
Pour in the chicken broth and water, and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the lemon zest, lemon juice, and butter until the butter is melted and the mixture is creamy.
Return the cooked shrimp to the skillet and gently toss to combine and warm through, about 2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.