Boil a large pot of salted water. Add the orzo and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain, and set orzo aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp and cook for about 3 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, add more olive oil if needed and stir in minced garlic. Sauté for 1 minute until fragrant.

Pour in lemon juice and chicken broth, scraping the skillet bottom to incorporate flavors. Simmer for 2-3 minutes.

Add the drained orzo to the skillet, tossing gently to coat. Stir in reserved pasta water as needed for consistency.

Add sautéed shrimp back to the skillet, mixing gently over low heat. Garnish with chopped parsley and serve warm.