In a medium bowl, combine shrimp with baking soda, red pepper flakes, kosher salt, black pepper, and olive oil. Mix well and let sit for at least 10 minutes.

In a large skillet, melt unsalted butter over medium heat. Add orzo pasta and stir for 2 to 3 minutes until golden.

Stir minced garlic into the skillet with toasted orzo. Cook for about 30 seconds until fragrant.

Pour in chicken stock, raise the heat until boiling, then reduce to low, cover, and simmer for 10 to 12 minutes.

Heat another pan over medium-high heat with olive oil. Sear marinated shrimp for 1 to 2 minutes on each side until opaque.

Once the orzo is cooked, stir in lemon zest, lemon juice, seared shrimp, crumbled feta, and parsley. Adjust consistency with broth if needed.