Shrimp with Orzo

Steps

1. In a bowl, combine the shrimp with 2 tbsp of olive oil, 1 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/2 tsp baking soda. Let it brine for about 10 minutes (or up to 30 minutes).
2. Pat the marinated shrimp dry.
3. Heat a pan over medium-high heat with some olive oil. Cook the shrimp in batches for approximately 60 seconds per side until they are just cooked through, then remove and set aside.
4. In the same pan, turn the heat to medium. Add 1/4 cup of olive oil and sauté the diced onion for 3-5 minutes until softened.
5. Add the minced garlic to the pan and cook for about 1 minute.
6. Stir in the orzo pasta and toast it in the pan for a couple of minutes, stirring constantly.
7. Pour in the 3 1/2 cups of low sodium chicken stock with chicken base. Bring the mixture to a boil, then reduce heat to low and cover.
8. Let the orzo cook on low heat for about 12 minutes, checking at the 8-minute mark to ensure it is tender. If too much liquid remains, uncover and let it simmer until absorbed.
9. Stir in the chopped olives, lemon juice (start with 3 tbsp), and lemon zest (start with 1 tbsp).
10. Add the cooked shrimp back into the pan with the orzo. Let them heat through using the residual heat of the dish.
11. Taste the mixture and adjust seasoning as needed by adding more lemon juice, salt, pepper, or crushed red pepper flakes.
12. Stir in the fresh parsley and serve immediately, topped with crumbled feta cheese.