Combine the shrimp with the 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for at least 2 hours.
Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.
Heat the remaining tablespoon of olive oil in large skillet over medium high heat. Add the shrimp when the pan is hot and cook, turning once, until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.
Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and it's juices back to the skillet along with the remaining basil.
Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.