In a large skillet, heat olive oil over medium heat. Add the shrimp and season with salt, pepper, and Italian seasoning. Cook for about 3-4 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the orzo and stir to coat in the oil. Pour in the chicken broth and bring to a boil.

Reduce heat to a simmer and cover the skillet. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Stir in the cooked shrimp and Parmesan cheese until combined and creamy.

Garnish with chopped parsley and serve with lemon wedges on the side.