In a medium-high heat Dutch oven, melt 2 tablespoons of butter until frothy. Add 1 pound of uncooked shrimp, cooking for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the pot and set aside.

In the same pot, add another tablespoon of butter, followed by 1 cup of uncooked orzo, 4-5 cloves of minced garlic, and ¼ teaspoon of crushed red pepper flakes. Stir this mixture continuously for about 2 minutes.

Pour in ½ cup of dry white wine, allowing it to simmer for about 30 seconds. Then mix in 2 cups of chicken broth, bringing the liquid to a gentle boil while stirring occasionally.

Reduce the heat to medium-low and simmer uncovered for about 12 minutes, stirring often until the orzo is al dente and the liquid is mostly absorbed.

Once the orzo is cooked, stir in the sautéed shrimp, 1 tablespoon of fresh lemon juice, and 1 tablespoon of chopped parsley. Cover and let it sit for 3 minutes off the heat.

Dish out the shrimp scampi orzo immediately, garnishing with freshly grated parmesan cheese if desired.