In a medium bowl, toss shrimp with baking soda, red pepper flakes, salt, pepper, and olive oil. Let marinate for at least 10 minutes.

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

Toss in minced garlic to the orzo and cook for 30 seconds until fragrant.

Pour in chicken stock, bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes.

While orzo cooks, sear shrimp in another pan with a drizzle of oil over medium-high heat for 1–2 minutes per side. Set aside.

Once orzo is tender, stir in lemon zest and juice, then add cooked shrimp. Fold in feta and parsley. Add a splash of broth if needed to loosen.