Wash the shrimp under cold water. Pat them dry with paper towels. Add salt and pepper. Mix gently and set aside. This step keeps shrimp juicy and full of flavor.

Place a large pan on medium heat. Add olive oil and let it warm. Do not overheat the oil. It should shimmer slightly but not smoke.

Add shrimp to the hot pan in one layer. Cook for about 2 minutes on each side. They will turn pink quickly. Remove them and keep aside.

In the same pan, add a little more oil if needed. Add minced garlic. Cook for 30 seconds until fragrant. Do not burn the garlic or it will taste bitter.

Add the orzo to the pan. Stir it with garlic. Let it toast for 2 minutes. This gives a rich and nutty flavor to your dish.

Pour in chicken broth slowly. Stir well to mix everything. Let it come to a gentle boil. Then reduce heat and let it simmer.

Cook for about 10 minutes. Stir often so it does not stick. The orzo will absorb the broth and become soft and creamy.

Pour in heavy cream and mix well. This makes the dish rich and smooth. Let it cook for 2 more minutes on low heat.

Add grated Parmesan cheese slowly. Stir continuously until melted. The sauce will become creamy and thick.

Place the cooked shrimp back into the pan. Mix gently so they do not break. Let everything heat together for 2 minutes.

Add butter, lemon juice, and parsley. Stir gently. Taste and adjust seasoning if needed. Your dish is now ready to serve.