Cook the orzo according to the package directions.
While orzo is cooking, heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the shrimp, season with salt and pepper, and cook, flipping once, until cooked through.
After the orzo is cooked, In another medium skillet, add 1 teaspoon of olive oil on medium heat. Add the minced garlic and capers to the pan. Saute for one minute, stirring frequently. Add the white wine or sherry to the pan to deglaze.
Drain the orzo, and then add the orzo and heavy cream to the skillet with the garlic and capers. Stir to combine. Lower the heat to medium-low and cook for 3-4 minutes, stirring frequently.
While that cooks, take the lemon and slice into four wedges. Squeeze two wedges into the skillet and stir to combine.
Plate, and top with the red pepper flakes and cooked shrimp. Season with additional salt and pepper if needed.