Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Once done, drain the orzo in a colander and set aside, making sure to save a little pasta water if needed for later.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Carefully add the large shrimp in a single layer and cook for 2-3 minutes per side, flipping when pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

Using the same skillet, pour in another tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute, stirring continuously until fragrant but not browned.

To the garlic, stir in the lemon zest, fresh lemon juice, salt, and black pepper. Cook for about 30 seconds, letting those vibrant flavors meld together.

Next, toss the cooked orzo pasta into the skillet, followed by the sautéed shrimp. Gently mix in the fresh parsley, feta cheese, halved cherry tomatoes, and kalamata olives.

Check the seasoning and adjust if necessary, then prepare to serve.

Plate your Lemon Feta Orzo Shrimp, garnishing with additional parsley and feta cheese on top for a beautiful presentation. Serve immediately.