Bring a large pot of water to a rolling boil and salt it well (about 1 tbsp kosher salt per 4–5 liters). Salting early seasons the orzo from the inside as it cooks; pasta water should taste like the sea. Keep the pot covered while you prep the rest to maintain heat.

Make the shrimp marinade: in a medium bowl combine 2 tablespoons olive oil, the minced garlic (4 cloves), zest of both lemons, juice of 1 lemon (reserve remaining juice for the orzo), crushed red pepper flakes (1/4 tsp), 1 tsp kosher salt, and 1/4 tsp black pepper. Whisk to combine. The acid in the lemon brightens flavor; using half the juice keeps the shrimp flavorful without 'cooking' them too much before grilling.

Add the shrimp to the marinade, toss to coat, and let rest at room temperature for 10–15 minutes. Do not marinate longer than 20 minutes — shrimp are delicate and too much acid will make them tough and mealy.

Cook the orzo: once the water is boiling, add the 300 g orzo and cook uncovered until just shy of al dente (follow package times, usually 7–9 minutes). Stir occasionally to prevent sticking. Reserve 3/4 cup (about 180 ml) of the pasta cooking water before draining — that starchy liquid is a chef’s secret for creating a silky sauce when finishing the orzo.

While the orzo cooks, prepare the broccoli: toss 400 g florets with 1 tbsp olive oil, 1/2 tsp kosher salt and a few grinds of black pepper. The oil helps conduct heat for even charring and the salt seasons the vegetable surface.

Heat a heavy cast-iron skillet or grill pan over high heat until very hot — you want immediate contact heat to sear and char. A hot pan creates Maillard browning on the broccoli and shrimp, adding deep savory flavor.

Add the broccoli in a single layer to the hot pan and let it sit, undisturbed, for 2–3 minutes to develop a dark char. Flip and cook another 2–3 minutes until tender-crisp and edges are well browned. If using a grill, cook over direct heat the same way. Remove to a bowl and set aside. Charring concentrates sweetness and adds a smoky counterpoint to the bright lemon.

Heat the remaining 1 tbsp olive oil in the same pan (medium-high). Arrange the marinated shrimp in a single layer and sear 1.5–2 minutes per side until opaque and just firm — total cook time will be ~3–4 minutes depending on size. Shrimp cook very quickly; overcooking makes them rubbery, so watch for a uniform pink color and slight springiness. If using skewers, thread 3–4 shrimp per skewer for easier turning.

Finish the orzo: return the drained orzo to the pot (off the heat). Add the remaining lemon juice (from 1 lemon), chopped parsley (20 g), 1 tbsp olive oil, 1/2 tsp black pepper, and 1/2 tsp kosher salt (or to taste). Add 2–4 tablespoons of the reserved pasta water and toss vigorously; the starches emulsify with the oil and lemon to create a glossy coating. Add more reserved water until you reach a silky, spoonable consistency.

Fold in about two-thirds of the charred broccoli (reserve some for garnish) and gently toss to combine. Folding preserves texture and prevents the orzo from becoming mushy.

Plate: mound the herbed orzo in the center of warmed plates, arrange shrimp on top or to the side, and tuck the remaining charred broccoli alongside. Spoon any pan juices from the shrimp over the dish for extra flavor and shine. Garnish with a sprinkle of chopped parsley, a pinch of red pepper flakes if you like heat, and lemon wedges.

Serve immediately. The contrast between hot shrimp, silky orzo and slightly smoky broccoli is best enjoyed right away — shrimp will continue to firm as they cool.