In a Dutch oven or large skillet, melt 3 tablespoons of butter over medium-high heat. Add 1 pound of uncooked, peeled shrimp and cook for about 2 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same pot, add 1 cup of orzo pasta, 3 minced garlic cloves, and a pinch of crushed red pepper flakes. Sauté for about 2 minutes until slightly toasted.

Pour in ½ cup of dry white wine and stir to deglaze, cooking for about 30 seconds until the wine evaporates.

Stir in 3 cups of chicken broth, bring to a gentle boil, then reduce heat and let simmer for about 12 minutes, stirring regularly.

Return sautéed shrimp to the pot, add the juice of one lemon and ¼ cup of freshly chopped parsley. Cover and let sit for 3 minutes.

Stir and taste for seasoning, adding salt and pepper as desired. Serve hot, garnished with extra parsley and optional freshly grated Parmesan cheese.