Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Add 1 pound of raw shrimp, seasoning with salt, pepper, and half of the Italian seasoning. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add 1 cup of orzo and toast for 1-2 minutes, stirring frequently.

Pour in 3 cups of chicken broth, bring to a boil. Reduce heat, cover, and simmer for about 10 minutes.

Stir in ½ cup of grated Parmesan cheese, ¼ cup of heavy cream, juice of 1 lemon, and remaining Italian seasoning. Mix well.

Return cooked shrimp to the skillet, fold them into the creamy mixture, and cook for an additional 1-2 minutes until heated through.

Garnish with freshly chopped parsley and serve warm.