Bring a medium pot of salted water to a boil. Add the orzo and broccoli and cook according to package directions for al dente. Reserve about 1/2 cup liquid before draining.
Drain orzo and broccoli in a colander and add the olive oil to the pot over medium heat.
Add the garlic and cook until golden, about 30 seconds.
Return the drained orzo and stir to combine all.
Add 1/4 cup of the reserved liquid, or more as needed, and cook for 1 minute, stirring.
Meanwhile, in a large skillet, melt butter and olive oil over medium heat. When the butter is melted, add garlic and sauté for about 30 seconds.
Add shrimp and season with 1/8 teaspoon salt and pepper. Cook for 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 to 3 minutes or until shrimp are opaque and cooked through.
Remove from heat and add red pepper (if using), lemon juice, and parsley. Toss to evenly coat.
To serve, divide the shrimp and sauce over 3/4 cup orzo.
