Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.

Pour in the chicken broth, lemon juice, and lemon zest. Bring to a simmer and let cook for 2-3 minutes.

Stir in the cooked orzo and chopped parsley. Mix well to combine and heat through.

Taste and adjust seasoning if necessary. Serve warm, garnished with additional parsley if desired.