Place shrimp in a large plate and season with ½ tsp red pepper flakes and salt.
Cook orzo to al dente, according to package. Drain, and drizzle with 1 tbsp olive oil and season with salt and pepper. Set aside
Heat 1 tbsp olive oil in a skillet over medium heat. Saute 2 cloves of garlic and place half of the shrimp in skillet and cook 1 minute on each side. Finish off with juice of ½ lemon. Remove from skillet, place on a clean plate and repeat with remaining shrimp, finishing off with the juice of the remaining half lemon. Set shrimp aside.
Fill a large, shallow pot with 1 ½-2 inches of water. Bring to a boil. Once boiling, add broccolini, cover pot, and lower heat. Steam about 5 minutes, or until broccolini is fork tender. Remove from pot and immediately place in an ice bath.
Heat remaining 1 tbsp olive oil in the skillet used for the shrimp. Add remaining minced garlic, and ½ tsp red pepper flakes. Saute about 20 seconds. Add cooked broccolini to skillet and saute in oil and garlic. Season with salt and pepper. Squeeze juice of 1 lemon over broccolini and let it cook down about 1 minute. Remove from heat.
Assemble your bowls by starting out with orzo. Add shrimp, along with any juices they might have accumulated. Top with broccolini. Use remaining lemon to squeeze on top, if desired.