Place the shrimp, baking soda, red pepper flakes, 2 tablespoons of olive oil, and salt into a bowl and mix well. Cover with plastic and set aside for at least 10 minutes before sauteing.

Heat a large pan to medium heat and add the remaining olive oil. Once shimmering, add the shrimp and cook for 1-2 minutes per side or until almost cooked through. Place the shrimp onto a plate and cover with foil.

Add the extra virgin olive oil to the same pan and turn the heat to medium. Once the oil is shimmering, add the onion and a pinch of salt. Once the onions are soft and translucent (about 5-7 minutes), add the garlic and cook for another 1-2 minutes or until fragrant.

Add the orzo and mix well to coat with the olive oil. Toast the orzo for 3 minutes then add the chicken stock. Bring to a boil. Once boiling, cover and turn the heat down to low. Cook until the orzo is tender and most of the liquid has absorbed (about 12-15 minutes).

Uncover the pot and mix in the olives, lemon juice, zest, and cooked shrimp. Remove the pan from the heat and add the parsley and feta. If the orzo is too dry, add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!