Preparation

• In a medium bowl, stir together shrimp, one tablespoon olive oil, one teaspoon lemon zest, a pinch or two red-pepper flakes, ½ teaspoon sea salt, freshly ground pepper, and one garlic clove minced. Set aside to marinate.
• Add two tablespoons of butter to a medium pot set over medium heat. When the butter starts to bubble, add the orzo and cook, often stirring, until the orzo is toasted, about 2 minutes. Stir in the broth, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• While the orzo is cooking, heat a 12-inch skillet over medium heat, add half the shrimp to the pan in one layer and cook undisturbed until they start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. Repeat with the remaining shrimp.
• In the same skillet, melt the rest of the butter. Add the diced shallot and remaining garlic and sauté until fragrant, about 1 minute. Add the reserved shrimp back to the pan with any juices that have accumulated. Add wine (or broth), lemon juice, remaining lemon zest, red pepper flakes, and plenty of freshly ground pepper, and bring to a simmer. Let the wine reduce and finish cooking the shrimp, about 2 to 4 minutes.
• Serve immediately in bowls with the shrimp on top of the orzo. Pour over generously the lemon garlic sauce, a sprinkle of parsley, and more lemon juice if desired.