In a large pot over medium heat, add 2 tablespoons of butter. Once melted, toss in the shrimp, seasoning lightly with salt and pepper. Cook for about 2-3 minutes until they turn pink. Remove them from the pot and set aside.

In the same pot, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds, or until fragrant.

Stir in the orzo, then pour in the chicken broth. Bring the mixture to a gentle boil.

Reduce heat to low and cover the pot. Let it simmer for approximately 10-12 minutes until the orzo is al dente, stirring occasionally.

Once the orzo is cooked, return the shrimp to the pot. Add lemon juice and mix well. Season with additional salt and pepper if needed.

Remove from heat, sprinkle with fresh parsley, and serve warm.