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

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

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

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

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

Once the orzo is tender, stir in lemon zest and juice, then fold in the cooked shrimp. Add in the feta and parsley. If needed, splash in more broth to loosen it up.