Step 1: Heat olive oil and 1 tablespoon of butter in a large pot or deep skillet over medium heat.
Step 2: Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.
Step 3: Stir in the chicken broth and bring to a simmer. Add the orzo pasta, stirring well to combine.
Step 4: Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is almost tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Step 5: Stir in the halved cherry tomatoes and the peeled and deveined shrimp. Cook for another 3-5 minutes, uncovered, until the shrimp turn pink and opaque, and the orzo is fully cooked.
Step 6: Remove from heat. Stir in the remaining 1 tablespoon of butter, fresh chopped parsley, and a generous squeeze of lemon juice from one half of the lemon.
Step 7: Season with salt, black pepper, and red pepper flakes (if using) to taste. Serve immediately with extra lemon wedges if desired.