1. Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder. Season with salt and pepper. Cook, stirring for about 5 minutes over medium-high heat, until softened and slightly caramelized.
2. Stir in fresh minced garlic during the last 2 minutes of cooking.
3. Pour in chicken stock and stir, scraping up any browned bits. Add thyme. Bring to a boil, then simmer for a couple of minutes. Remove ⅓ cup of the stock and set aside to cool.
4. Stir in orzo and shredded chicken. Cook for 8–10 minutes (or according to package directions) until the orzo is nearly cooked. Stir frequently to prevent sticking.
5. Whisk cornstarch with the cooled chicken stock into a slurry, then stir it into the pot to slightly thicken the broth.
6. Add baby spinach and lemon juice, stirring until the spinach is wilted and everything is heated through. Adjust seasoning with more salt and pepper if needed.
7. Serve garnished with fresh parsley, thyme sprigs, and lemon slices.

• Cook shrimp
  • In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.
  • Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
  • Add shrimp without overcrowding (you might have to cook in 2 batches).
  • Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.
  • Remove shrimp from the skillet.
• Make Greek orzo
  • To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
  • Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
  • Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
  • Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
• Assembly
  • Add cooked shrimp back to the skillet. Reheat gently, if needed.
  • When serving, top with the remaining feta cheese and chopped fresh basil.

Total Time : 30 to 40 minutes
Difficulty : Medium
For : 4 people

Source: https://juliasalbum.com/shrimp-orzo-feta/