Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove shrimp from the skillet and set aside.
In the same skillet, add the orzo, cherry tomatoes, chicken broth, dried oregano, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream and Parmesan cheese until well combined. Add the cooked shrimp back into the skillet and mix gently.
Remove from heat and stir in fresh basil. Serve immediately.