Heat the olive oil in a large skillet over medium-high heat.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the shrimp to the skillet and cook for 2 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Add the orzo pasta to the skillet and stir to coat it in the garlic and oil. Toast the orzo for 1-2 minutes, stirring frequently.
Pour in the chicken broth, add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, lemon juice, lemon zest, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the butter until melted and well combined.
Return the cooked shrimp to the skillet and stir to combine. Cook for an additional 1-2 minutes to heat the shrimp through.
Remove from heat and sprinkle with chopped fresh parsley before serving.