Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the orzo pasta and cook according to the package instructions for about 7-10 minutes until al dente. Stir occasionally to prevent sticking. When done, drain the orzo and set it aside, allowing any excess water to completely run off.

In a large skillet, heat 2 tablespoons of olive oil over medium heat for about a minute. Add 3-4 cloves of minced garlic to the hot oil, sautéing for approximately 1 minute or until it's fragrant and lightly golden. Be careful not to burn the garlic.

Add 1 pound of shrimp to the skillet, spreading them out evenly. Cook for about 3 minutes on one side until the shrimp turn pink and opaque. Carefully flip the shrimp and cook for an additional 2-3 minutes, ensuring they are fully cooked through.

Stir in 1 cup of chicken broth along with the zest and juice of one fresh lemon. Bring the mixture to a gentle simmer over medium heat for about 2 minutes.

Fold the drained orzo back into the skillet, tossing gently to combine with the shrimp and sauce. Season the mixture with salt and freshly cracked black pepper to taste.

Serve the Shrimp Orzo in Lemon Garlic Sauce warm, spooning it onto plates or into bowls. Sprinkle freshly chopped parsley over the top.