Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 8-10 minutes until al dente. Reserve ½ cup pasta water, drain orzo, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add shrimp, cooking for about 3 minutes per side until pink and opaque. Season with salt and pepper, then transfer shrimp to a plate.

In the same skillet, add more olive oil if needed, then stir in minced garlic. Sauté for about 1 minute until fragrant and slightly golden.

Pour in lemon juice and chicken broth. Raise heat and let simmer for 3-4 minutes, scraping any bits from the bottom.

Carefully add drained orzo, stirring to coat with sauce. Add reserved pasta water gradually if the mixture appears too dry.

Once combined and heated through, remove from heat and stir in chopped parsley. Serve immediately, garnishing with additional parsley if desired.