Season the shrimp with salt, black pepper, and red pepper flakes. Set aside.

Heat butter in a large skillet over medium-high heat.

Add the shrimp and sear for about 1½ minutes per side until cooked through. Remove shrimp from the skillet and transfer to a plate.

Add the chopped shallot and minced garlic to the skillet. Cook for 3 to 4 minutes, stirring frequently, until softened and fragrant.

Stir in the orzo and toast for 1 to 2 minutes until lightly golden.

Pour in the white grape juice, lemon juice, and lemon zest. Simmer for 1 minute, allowing the liquid to reduce slightly.

Add the broth and bring to a gentle boil.

Cover, reduce heat to low, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking.

Once the orzo is nearly tender, remove the lid and reduce the heat.

Stir in the heavy cream and Parmesan cheese. Cook for another 2 to 3 minutes until the sauce thickens.

Return the shrimp to the skillet and gently stir into the creamy mixture.

Taste and adjust seasoning as needed.

Serve the Creamy Shrimp Scampi With Orzo immediately with extra Parmesan, parsley, and lemon wedges.