Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and broccoli florets, cooking for about 8-10 minutes until the orzo is al dente and the broccoli is vibrant green. Just before draining, reserve ½ cup of the cooking water, then thoroughly drain the rest and set aside.

In the same pot used for the pasta, add 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add the minced garlic and stir frequently for 1-2 minutes until golden and fragrant.

Return the drained orzo and broccoli to the pot with the sautéed garlic. Toss together, adding reserved cooking water to create a creamy texture. Mix well for 2-3 minutes.

In a skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the shrimp, season with salt and pepper, and sauté for about 3 minutes on one side, then flip and cook for another 2-3 minutes until opaque.

Remove the skillet from heat, and stir in red pepper flakes, lemon juice, and parsley. Mix thoroughly.

To serve, plate generous portions of orzo and broccoli, top with shrimp and sauce, and sprinkle with parsley and parmesan cheese.