In a large bowl pat the shrimps dry with paper towel, & mix them with salt, 1 teaspoon Italian seasoning & crushed red pepper flakes.
Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp & fry for 1-2 minutes on each side, just until it cooks through.
Meanwhile bring 2 1/2 cups vegetable broth to a boil & cook orzo pasta until all the broth is absorbed & orzo is tender. Set aside.
Remove the shrimps from the skillet & set aside. In the same skillet, add the remaining 1 tbsp. of butter & melt until it just starts to brown. Add onion & garlic and cook until translucent & fragrant.
Once the garlic is cooked, add wine & cook for a couple of minutes. Next add heavy cream & once the liquid is simmering, add salt & 1 teaspoon of Italian seasoning. Add orzo & crumbled gorgonzola cheese.
Add shrimp back into the skillet & reheat. Serve with chopped parsley.