Place shrimp in a bowl and toss with 1 Tbsp. olive oil, the zest of 1 lemon, 2 thinly sliced garlic cloves, ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper.

Heat 2 Tbsp. butter in a large skillet over medium. Once melted, add shrimp and cook until opaque, about 3 minutes. Transfer to a clean bowl.

Add remaining 1 Tbsp. olive oil and 2 Tbsp. butter to pan, along with shallots, chili flakes, and remaining 3 cloves of sliced garlic. Sauté until aromatic, about 3 minutes. Stir in orzo and allow grains to toast for 1 to 2 minutes. Add white wine (or broth + vinegar mixture) and simmer for 2 minutes to reduce. Season with ½ tsp. kosher salt and a few grinds of black pepper.

Add 2 ¾ cups of water and bring orzo mixture to a simmer. Simmer, uncovered, until grains are al dente and most of the liquid is absorbed, about 12 minutes. Stir shrimp back into the pan along with half of the fresh herbs. Garnish with a squeeze of fresh lemon juice, a drizzle of olive oil, remaining fresh herbs, and a few grinds of black pepper.