In a mixing bowl, combine the peeled and deveined shrimp with olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Toss everything together until the shrimp are evenly coated. Set aside to marinate while you prepare the orzo pilaf.
Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened and fragrant. Add the orzo pasta and stir to coat it with the oil and veggies. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the orzo is tender and the broth has been absorbed. Stir occasionally to prevent sticking.
While the orzo cooks, preheat your oven to 425°F (220°C). Spread the marinated shrimp in a single layer on a baking sheet. Roast for 6-8 minutes, or until the shrimp turn pink and opaque. Keep a close eye to avoid overcooking.
Once the orzo is cooked, remove from heat and stir in the chopped fresh parsley for a burst of color and freshness. Plate the orzo pilaf and top with the lemon herb roasted shrimp. Serve immediately with an optional wedge of lemon on the side for extra zing.
