Begin by bringing a large pot of salted water to a boil. Add 1 cup of orzo and cook according to the package instructions until al dente, usually around 8-10 minutes. Once done, drain the orzo thoroughly and set it aside.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, add 4 minced garlic cloves and sauté for about 1-2 minutes until fragrant and golden.

Add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Sauté for approximately 3-5 minutes, until pink and opaque.

Pour in 2 cups of chicken broth and ¼ cup lemon juice. Increase the heat slightly and bring to a gentle simmer for about 5 minutes.

Finally, stir in the cooked orzo with the shrimp and sauce, mixing thoroughly for 2-3 minutes. Serve immediately, garnishing with fresh herbs or lemon slices if desired.