Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water and drain the rest.

Heat 2 tablespoons of olive oil in a large skillet. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, reduce heat to low and add 4 cloves of minced garlic. Stir until fragrant, about 30 seconds. Add ½ cup of broth and bring to a gentle simmer.

Stir in the juice and zest of 1 lemon along with red pepper flakes. Let it simmer for 1-2 minutes until flavors meld.

Return the shrimp to the skillet with drained orzo. Toss and add reserved pasta water until desired consistency is reached. Cook together for 1-2 minutes.

Remove from heat, garnish with parsley and Parmesan cheese, and serve.