Start by bringing a large pot of salted water to a rolling boil. Once the water is bubbling, add 1 cup of orzo. Stir occasionally to prevent sticking, and cook until al dente. This typically takes about 8-10 minutes. When done, reserve a little pasta water, then drain the rest.

While the orzo is cooking, grab a medium skillet. Melt ¼ cup of unsalted butter over medium heat. Once the butter is melted, toss in the finely chopped garlic. Sauté until fragrant, which will be about 1-2 minutes. Keep an eye on it; you want it golden, not burnt.

Lower the heat and pour in the 2 tablespoons of heavy cream. Stir to combine, and let it simmer gently. You want it to thicken up a little, so let it cook for about 2-3 minutes.

Now, add the drained orzo directly into the skillet. Stir well to coat all of it with the creamy garlic mixture. If it seems a bit thick, you can add some of that reserved pasta water one tablespoon at a time until you reach your desired consistency.

Sprinkle in ¼ cup of grated Parmesan cheese. Stir until it melts into the orzo, creating an incredibly creamy base. Then, add the sea salt, black pepper, and crushed red pepper flakes. Mix well, and taste; adjust seasoning as necessary.

Finish off with a sprinkle of fresh parsley, 1 teaspoon of lemon zest, and give everything one last stir. This will brighten the dish and offer fresh flavor.