Begin by boiling salted water in a large pot; add the orzo and cook until al dente. Once done, drain the orzo and set it aside.
In a skillet over medium heat, pour in the olive oil and add the minced garlic; sauté for about one minute until the garlic is fragrant.
Next, incorporate the shrimp into the skillet and cook for approximately three minutes on each side until they turn pink and opaque.
Then, stir in the chicken broth along with the lemon juice and zest; let the mixture simmer for two minutes.
After that, gently fold the cooked orzo into the skillet mixture; toss everything well and season to taste with salt and pepper.
Finally, plate the dish and garnish it with fresh parsley before serving.
