Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the shrimp from sticking.

Season the shrimp: Place the peeled and deveined shrimp in a mixing bowl. Drizzle with olive oil, then season with salt, black pepper, and red pepper flakes if using. Toss until all the shrimp are evenly coated.

Roast the shrimp: Arrange the shrimp in a single layer on the prepared baking sheet. Roast in the preheated oven for 6–8 minutes, or until the shrimp turn pink and opaque. Remove from the oven and set aside while you prepare the orzo.

Sauté the garlic: In a medium pot or deep skillet, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring often, until fragrant but not browned.

Cook the orzo: Stir the orzo into the pot with the garlic, coating it lightly in the butter. Pour in the broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, creating a creamy texture.

Add lemon and feta: Once the orzo is cooked, remove the pot from the heat. Stir in the lemon zest, lemon juice, and crumbled feta cheese. Mix until the feta softens slightly and the orzo becomes creamy and tangy. Taste and adjust seasoning with extra salt and pepper if needed.

Combine with roasted shrimp: Gently fold the roasted shrimp into the lemon feta orzo. Add chopped fresh parsley on top and toss lightly so everything is evenly distributed without breaking the shrimp.

Serve and enjoy: Spoon the lemon feta orzo roasted shrimp into bowls. Garnish with extra feta, lemon zest, or parsley if you like. Serve warm and enjoy this bright, comforting meal.