Bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil and butter over medium heat. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.

In the same skillet, add more butter if needed and sauté the garlic until fragrant, about 30 seconds. Add lemon juice and zest, scraping any browned bits from the pan.

Return orzo and shrimp to the skillet. Toss until everything is well coated. Adjust seasoning as needed.

Garnish with chopped parsley and serve warm.