Begin by bringing a medium pot of salted water to a vigorous boil over high heat. Once boiling, add the orzo and fresh broccoli florets, cooking for about 7-10 minutes until the orzo is al dente and the broccoli is tender but vibrant. Reserve ½ cup of the cooking liquid, then carefully drain the pasta and broccoli, setting them aside.

In the same pot, reduce the heat to medium and drizzle in extra virgin olive oil, allowing it to heat for about 30 seconds. Add the minced garlic to the pot, stirring continuously until it turns golden and fragrant—this should take around 30 seconds.

With the garlic beautifully sautéed, return the drained orzo and broccoli to the pot. Stir everything together gently, incorporating the sautéed garlic. Gradually add a splash of the reserved pasta water to create a light sauce that clings to the orzo, cooking everything together for another minute to ensure it's heated through.

In a separate skillet, melt the unsalted butter over medium heat, then add a splash of olive oil for extra flavor. Once hot, toss in the seasoned shrimp, ensuring they are coated in the buttery mixture. Sauté the shrimp for about 2-3 minutes on each side, cooking until they become opaque and firm.

Once the shrimp are perfectly cooked, remove the skillet from heat and stir in the fresh lemon juice, red pepper flakes, and chopped parsley, allowing the flavors to meld. Serve this delightful shrimp mixture over the orzo and broccoli, drizzling any extra sauce on top.