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Place the shrimp into a bowl; season to taste with salt and pepper; add the red pepper flakes, gently tossing to coat.
In a large skillet over medium heat, melt the butter When the butter is nicely hot, add the seasoned shrimp and cook for 1 minute or so, just until the shrimp turn from gray in color to a nice opaque pink; immediately remove from the skillet and reserve.
Still over medium heat, add the shallots and garlic to the skillet, cooking until they become translucent, about one minute.
Stir the orzo into the shallots and garlic; cook until lightly browned and toasted, 1-2 minutes.
Deglaze the skillet by adding the wine, lemon juice, and lemon zest to the skillet, bringing all the bits on the bottom of the pan up into the orzo.
Stir in the broth, bringing the orzo to a boil. Reduce the heat to medium-low; simmering the pasta until it is tender and the broth has been absorbed, 8-10 minutes.
Add the cream and the Parmesan cheese, gently stirring until incorporated.
Stir in the shrimp and peas, then adjust the seasonings; serve at once.