1 pound large shrimp, peeled & deveined (save the shells)
3 Tbsp olive oil (separated)
1 lemon (zest and save the juice)
1/2 tsp. red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
4 cloves garlic, minced
2 Tbsp butter
1 cup orzo
1/2 cup dry white wine
2 1/4 Cups seafood stock or chicken broth (or water in a pinch)
3 Tbsp fresh parsley, finely chopped
In a medium bowl, stir together shrimp, 1 Tbsp olive oil, lemon zest, red pepper flakes, salt, pepper, and and half the garlic. Set aside to marinate up to 1 hour.
Place the seafood stock into a small saucepan over medium high heat, add the shrimp shells, and bring to boil. Reduce heat and simmer for 15 minutes. Remove from heat, remove the shells and discard. Set aside the stock.
In a medium skillet over medium heat, add butter, remaining olive oil, and remaining garlic. When the butter starts to bubble, add the orzo and 1/2 tsp salt and cook, stirring often, until the orzo is lightly toasted, about 2 minutes, adjusting the heat as necessary. Carefully add the wine and stir until absorbed, about 1 minute. Stir in the stock, reduce heat to low, and cover. Cook until the orzo is al dente, about 12 minutes.
Add the shrimp in a tight, even layer on top of the orzo, cover and cook over low heat until all the shrimp is pink and just cooked through, about 2-3 minutes. Remove from heat and let sit, covered, for 2 minutes.
Remove cover, sprinkle with parsley and lemon juice, add salt and pepper to taste, and serve.