Season shrimp with salt, pepper to taste, and chili flakes; set aside.

Heat butter in a large shallow pan or skillet over medium high heat. Sear shrimp approx 1 ½ min on each side or until cooked then transfer the shrimp to a plate and set aside.

Add the garlic, and shallot to pan and cook, stirring often, until shallots have become translucent, about 3-4 minutes. Stir in orzo and cook until lightly browned and toasted about 1-2 minutes.

Deglaze pan with the wine and the lemon juice and lemon zest. Simmer for a minute until liquids have reduced slightly.

Stir in chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is just about cooked through, about 10-12 minutes. Make sure to check and gently stir periodically to ensure orzo isn’t sticking to the bottom of pan.

Remove lid and lower heat, then stir in the cream and the Parmesan cheese and cook another few minutes until thickened.

Stir in the shrimp and cook until warmed through. Test for seasoning and serve immediately with extra lemon wedges, parmesan cheese, and sprinkled with parsley.

Leftovers can be stored in the fridge in a sealed container for up to two days and reheated stove top with extra liquid/broth and extra seasoning. Dishes like risotto and creamy orzo never taste exactly the same after they have been initially cooked.