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In a large skillet, heat the olive oil over medium heat.
Add the shrimp and garlic and cook for 2-3 minutes, until the shrimp start to turn pink.
Add the orzo, broth, heavy cream, Parmesan, and parsley. Stir to combine.
Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
Season with salt and pepper to taste.
Serve immediately, garnished with additional parsley if desired.