Cook the orzo in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.

While the orzo cooks, pat the shrimp dry with paper towels and season with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the liquid slightly.

Add the cooked orzo to the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes to heat through.

Return the shrimp to the skillet and add the chopped parsley. Toss everything together gently to combine and heat the shrimp.

Remove from heat and sprinkle with grated Parmesan cheese. Taste and adjust seasoning if needed.

Serve hot, garnished with additional parsley and lemon wedges if desired.