Pat shrimp dry and season with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Sear shrimp for 45–60 seconds per side until just pink at the edges. Transfer shrimp to a plate.

Reduce heat to medium. Add remaining olive oil and 2 tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.

Stir in orzo and toast for 1–2 minutes, stirring often.

If using, add white wine and simmer for 30 seconds. Pour in broth and add lemon zest. Simmer and stir every minute until orzo is al dente, about 10–12 minutes.

Return shrimp to the skillet for 1–2 minutes to warm through.

Remove from heat and swirl in remaining 2 tbsp butter until glossy.

Stir in parsley and finish with lemon juice to taste. Serve hot with lemon wedges and Parmesan if desired.