To make the orzo, heat 2 Tbsp of olive oil in a saucepan and add the orzo. Toast for a couple minutes over medium/medium-high heat, stirring constantly, until you start to see some of the orzo turn golden brown.
Add the hot stock and make sure it's boiling before turning the heat down to low and covering the pan. Allow to cook for about 15 minutes until almost all of the liquid has been absorbed. Set aside while you make the lemon garlic shrimp. Note: if your orzo is still crunchy or very brothy, let it cook a little longer.
To make the shrimp, start by heating 3 Tbsp of the olive oil in a large skillet. Add the minced garlic and sautee gently for a couple minutes until fragrant, but not browned.
Add the shrimp and sautee for a minute or two on each side.
Add the white wine and the lemon juice, and bubble until slightly reduced. Add the butter and allow it to melt in. Salt to taste.
Serve the shrimp and sauce over the orzo and top with a sprinkling of fresh parsley and black pepper.
Need to go low carb? Use cauliflower rice instead of orzo.
Use scallops in place of the shrimp.
Add some red pepper flakes for a little kick of heat.
Add crumbled feta cheese.
Toss with baby spinach or arugula.
If you want to use another type of pasta like spaghetti or linguine, just cook it according to package directions.