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Preheat the oven to 350 degrees F (180 degrees C).
Heat oil in a large, deep ovenproof skillet over medium-high heat. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, sprinkle with ¾ teaspoon salt, and cook for 2 minutes.
Stir in orzo until coated and lightly toasted, about 1 minute. Add wine and cook for 1 minute, then stir in tomatoes and mushroom soup. Fill the tomato can with water and add to orzo mixture. Stir in ¼ teaspoon black pepper. Bring mixture to a simmer, stirring often to prevent sticking, until pasta begins to soften, 5 to 7 minutes. Stir in remaining ½ teaspoon black pepper; remove from heat.
Top with ⅔ cup Parmesan cheese and arrange shrimp in a single layer on top. Sprinkle with remaining ¼ teaspoon salt, pepper to taste, and crushed red pepper, and top with butter. Sprinkle with lemon juice; cover with foil.
Bake in the preheated oven until orzo is tender and shrimp is pink and opaque, 25 to 30 minutes.
Remove from the oven and stir until creamy. Stir in remaining Parmesan, sprinkle with parsley, and serve.