Heat olive oil and 2 tablespoons of butter in a large skillet or pot over medium heat until melted and hot.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the orzo pasta to the skillet and stir to coat it with the garlic butter mixture.
Pour in the chicken broth and add crushed red pepper flakes. Stir to combine and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the remaining 2 tablespoons of butter until melted and combined.
Return the cooked shrimp to the skillet and stir to combine with the orzo.
Add the lemon juice and freshly chopped parsley, stirring gently to mix all ingredients evenly.
Remove from heat and serve immediately.