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

In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 3 minutes on each side until pink and opaque. Season with salt and pepper.

Stir in minced garlic into the skillet and sauté for about 1 minute until fragrant.

Pour in the lemon juice and chicken broth. Increase heat and bring to a simmer for 2-3 minutes.

Fold the drained orzo into the skillet, mixing well. Use reserved pasta water to adjust sauce consistency if needed.

Remove from heat, garnish with parsley, and serve warm.