Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions for about 8-10 minutes, or until al dente, stirring occasionally. Once cooked, drain the orzo and set it aside in a large bowl, allowing it to cool slightly while you prepare the shrimp.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the large shrimp in a single layer. Cook them for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and keep them warm on a plate.

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Toss in the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but pale.

Stir in the lemon zest, fresh lemon juice, salt, and black pepper into the skillet, mixing well. Allow the mixture to simmer for about 1 minute to develop the flavors.

Next, add the cooked orzo, sautéed shrimp, chopped parsley, crumbled feta, halved cherry tomatoes, and sliced Kalamata olives into the skillet. Gently toss everything together for about 2-3 minutes until heated through and well-coated in the lemony sauce.

Taste your Lemon Feta Orzo Shrimp and adjust the seasoning with more salt or pepper as necessary. Serve immediately, garnished with extra parsley and feta if desired.