Marinate the Shrimp

In a medium-sized bowl, combine the shrimp with 1 tablespoon of olive oil, the lemon zest, red pepper flakes, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and half of the minced garlic. Mix thoroughly to coat the shrimp and set it aside to marinate. This step can be performed up to an hour in advance for optimal flavor.

Toast the Orzo

In a medium skillet set over medium heat, melt the butter and add the remaining olive oil. Once the butter begins to bubble, incorporate the remaining garlic and the orzo. Stir frequently and cook until the orzo achieves a light golden hue, approximately 2 minutes. Adjust the heat as needed to prevent the garlic from scorching. Carefully pour in the wine—it will sizzle upon contact—and stir until it is fully absorbed, about 1 minute.

Cook the Orzo

Gradually add the boiling water or stock to the skillet. Reduce the heat to low, cover, and let the orzo simmer gently until it is cooked al dente, approximately 12 minutes. Stir occasionally to prevent sticking.

Prepare the Shrimp

Arrange the marinated shrimp in an even layer on top of the cooked orzo. Cover the skillet and cook until the shrimp turn pink and are thoroughly cooked, which should take 2 to 4 minutes. Remove the skillet from heat and allow it to rest, covered, for an additional 2 minutes to let the flavors meld.

Garnish and Serve

Sprinkle the dish with chopped parsley and drizzle with lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately to enjoy the vibrant, garlicky flavors at their peak.