In a medium bowl, combine large shrimp with baking soda, red pepper flakes, kosher salt, black pepper, and olive oil. Toss until well-coated and let sit for at least 10 minutes to absorb flavors.

In a large skillet, melt unsalted butter over medium heat. Add the orzo and toast for 2–3 minutes until golden and nutty.

Stir in minced garlic to the toasted orzo, cooking for 30 seconds or until fragrant. Do not burn the garlic.

Pour in low-sodium chicken stock, ensuring the orzo is covered. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes.

While the orzo is cooking, heat a separate pan over medium-high heat with olive oil. Add the marinated shrimp and sear for 1–2 minutes per side until pink and opaque.

Once the orzo is cooked, stir in lemon zest and juice, then add the seared shrimp back into the skillet. Fold in crumbled feta and parsley.