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Marinate the shrimp with lemon juice, salt, pepper, paprika, onion powder, and garlic powder.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shallot and garlic and sauté for 2-3 minutes until fragrant.
Add 3 tbsp butter to the skillet and let it melt. Add the orzo and toast for 2-3 minutes, stirring frequently.
Pour in the chicken broth and white wine. Bring to a boil, then reduce heat to low, cover and cook for 10-12 minutes, until orzo is tender.
Remove from heat and stir in the remaining 1 tbsp butter, parmesan cheese, and fresh parsley.
Add the marinated shrimp to the skillet and cook for 5-7 minutes, until shrimp are pink and cooked through.
Serve the lemon shrimp orzo with lemon slices.